Vegan stuffed tomatoes
Origin of the recipe
Stuffed tomatoes are a dish with a long history and are common in various cuisines around the world. However, the dish's exact origin is difficult to pinpoint, as it has been adapted across various cultures and countries. Tomatoes were first domesticated in Mexico and have since become an important part of cuisine around the world.
What do you need for cooking?
Ingredients
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Tomatoes
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Olive oil
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Eggplant
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Garlic
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Green onions
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Capers
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Basil
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White wine vinegar
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Salt and pepper
Kitchen utensils
- Knife
- Board
- Pan
- shoulder blade
- Paper towels
- Garlic press
An appetizer doesn't necessarily have to be sausage, fish, or even cheese. Just because you don't eat animal products doesn't mean your holiday table has to be boring. Quite the contrary, as the combinations of vegetables and herbs are almost endless, delicious, healthy, and appetizing. For example, these fried eggplants with spicy capers and basil in fresh tomatoes instead of tartlets!
Step 1:
Cut the tops off the tomatoes and carefully remove the cores.
Step 2:
Salt the inside of the tomatoes and, turning them over, leave them on a paper towel for 1 hour.
Step 3:
Cut the eggplant into cubes.
Step 4:
Pour olive oil into a frying pan, add the eggplant and lightly fry.
Step 5:
Crush a clove of garlic into the pan and fry over high heat until the eggplant is browned.
Step 6:
Cut a bunch of green onions into small rings.
Step 7:
Finely chop the capers and basil and add to the pan. Season with salt and pepper to taste.
Step 8:
Add white wine vinegar and simmer until evaporated.
Step 9:
Remove the mixture from heat and cool for a few minutes.
Step 10:
Place the filling into the tomatoes.
Cooking tips
Carefully remove the seeds and some of the pulp from the tomatoes – the walls should not become too thin.
After salting the inside of the tomatoes, rub the salt evenly over the inside surface with your finger.
Fry the eggplant with garlic, stirring constantly to prevent the filling from burning.
