STUFFED TOMATOES

INGREDIENTS

Bunch tomatoes (1 or 2 per person), ½ kilo eggplant, 1 clove of garlic, 2 tablespoons olive oil, salt, oregano.

PROCEDURE

Drain the tomatoes from the seeds and drain them upside down. Peel the eggplants, cut them into small pieces and cook them for 20 minutes with 2 glasses of water and a little salt. With a fork, reduce the aubergines to cream, season with the minced garlic, oregano and oil. Fill the tomatoes with the eggplant cream. Bake in a preheated oven at 180 degrees for 15 minutes.

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STUFFED TOMATOES

INGREDIENTS

PROCEDURE

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