Eggplant Stuffed Tomatoes

Ingredients for Making Eggplant Stuffed Tomatoes

  1. Medium-sized eggplant 2 pieces
  2. Large tomatoes 3 pieces
  3. Fresh green basil 2 branches
  4. 2 cloves medium sized garlic
  5. Tomatoes in their own juice 200 grams
  6. Hard cheese 200 grams
  7. Olive oil 3 tablespoons
  8. Salt to taste
  9. Freshly ground black pepper to taste
  • Main ingredients: Eggplant, Tomato, Cheese
  • Serving 6 servings


A tablespoon, a cutting board, an oven, kitchen potholders, a medium bowl, kitchen paper towels, a teaspoon, a tablespoon, a saucer - 2 pieces, a stove, a frying pan, a wooden spatula, a small bowl, a deep baking dish, large grater, a plate - 2 pieces, serving dish

Cooking tomatoes stuffed with eggplant:

Step 1: prepare the eggplant.

We wash the eggplants well under running warm water and then put them on a cutting board. Using a knife, cut off the edges, and then cut the vegetables along thin plates.
Immediately move them into a medium bowl and sprinkle each layer with a small amount of salt. Let them stand like this for 5-7 minutes and let the juice go.

At the end of the allotted time, gently wash the eggplants under running cool water to remove the remaining salt, and then lay them out on kitchen paper towels. Let the excess liquid drain from the vegetables.

Step 2: prepare the basil.

We wash the basil branches under running water, shake off excess liquid and then lay it on a cutting board. Using a knife, finely chop the greens, and then pour it into a free saucer.

Step 3: prepare the garlic.

We put the garlic on a cutting board and lightly press down with the edge of the knife. After using clean hands, we clear the cloves of husks and rinse under running water.
We lay out the components back on a flat surface and finely chop into pieces. Pour the crushed garlic in a clean saucer.

Step 4: prepare the tomatoes.

We wash the tomatoes well under running warm water, shake off excess liquid and then lay them on a cutting board. Using a knife, carefully cut off the top of the vegetables, where the stem is located. Attention: we don’t throw out the “hat”; it can still be useful to us.
Gently peel the tomatoes themselves from the pulp, using a teaspoon, and then transfer the "pots" to a free plate.

Step 5: prepare hard cheese.

We grate hard cheese on a coarse grater directly on a cutting board. Then pour the chips into a clean plate and briefly set aside.

Step 6: prepare the filling for the tomatoes.

Pour olive oil into a pan and put on medium heat. When the contents of the container are well warmed up, carefully lay out the eggplant plates here. From time to time, stirring with a wooden spatula, fry the vegetables until a soft golden color. Immediately after that, add chopped garlic here and cook the filling for a couple of minutes. At the end, turn off the burner, and set the pan aside.

Transfer the fried eggplant with garlic using a wooden spatula into a small bowl and pour the chopped basil, as well as salt and freshly ground black pepper to taste. Using a tablespoon, mix everything thoroughly until smooth.

Step 7: cook the tomatoes stuffed with eggplant.

Using a teaspoon, stuff each tomato with eggplant filling and then put it in a deep baking dish. Pour tomatoes here in our own juice. Attention: if you still have fried vegetables, you can also put them in a container next to the tomatoes. At the end, sprinkle the dish with grated hard cheese, optionally cover with vegetable hats and turn on the oven.

When it warms up to temperature 200 degrees, put the form on a medium level and bake stuffed tomatoes for 15-20 minutes until a golden crust appears on the surface. Then we turn off the oven, and we take out the container with the help of kitchen gloves and set aside. Let the dish cool slightly.

Step 8: serve the tomatoes stuffed with eggplant.

We move still warm tomatoes stuffed with eggplants from the baking dish to a special beautiful plate and can serve it to the dining table. The dish looks great as a snack for the holiday, as well as a light afternoon snack. In addition, you can offer friends and family to taste such tomatoes with pasta or boiled rice. Delicious!
Good appetite!

Recipe Tips:

- to prepare a delicious dish, try to choose large fleshy tomatoes that will have a beautiful mouth-watering appearance;

- in addition to eggplant, you can add fried champignons or even ground beef to the filling of the dish. Then the tomatoes are much more satisfying;

- for the dish you can take any hard cheese. For example, Dzhugas, Russian, Edam, Radomer, Dutch (more fat), Zvenigorod and others to your taste. Some of them will have a more pronounced sweet taste, some more salty, and maybe even nutty.