Roasted Eggplant-Stuffed Tomatoes

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3 medium eggplants or 6 small eggplants, stems trimmed
9 tablespoons olive oil, divided
1 1/2 teaspoons Italian herb seasoning
salt and freshly ground pepper
12 medium-size ripe tomatoes
1/3 cup chopped fresh parsley

Preheat oven to 350 F. Cut each eggplant in half lengthwise;turn halves flesh-side up. Cut slashes in crosshatch pattern, about 1-inch apart. Drizzle cut sides with 6 tablespoons olive oil; sprinkle with herb seasoning. Place halves on foil-lined baking sheet, cut-sides up. Bake eggplants until soft, about 45 minutes.

When cool enough to handle, scrape flesh into bowl. Stir to mash lightly; season with salt and pepper to taste. Cut 1/2- inch slice from top of each tomato. Spoon out seeds and loose flesh to hollow out shells, leaving 1/4-inch borders all around. Turn tomatoes upside down on paper towel to drain 5 minutes. Fill tomato shells with roasted eggplant. Place on baking sheet and drizzle with remaining oil. Bake at 350 F until tomatoes are tender and filling is heated through, about 15 minutes. Sprinkle with parsley before serving.

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