John Myers
Stuffed Beefsteak Tomatoes with Bulgur and Mediterranean Vegetables
The perfect stuffed beefsteak tomatoes with bulgur and mediterranean vegetables recipe with a picture and simple step-by-step instructions.
- 4 piece Beefsteak tomatoes fresh
- 4 cups Bulgur fine
- 1 piece Eggplant fresh
- 1 piece Zucchini fresh
- 2 piece Fresh onion
- 2 teaspoon Dried mint
- 2 tablespoon Tomato paste
- 3 tablespoon Cranberry syrup
- Olive oil
- Salt pepper
- Sugar
- Paprika powder
- 1 bunch Chopped parsley until smooth
- Garlic fresh
- Mild sheep cheese
- If possible, wash the beefsteak tomatoes with the green stalk and cut off the upper part, then hollow out and core the tomato. Sprinkle the tomato very lightly with sugar, salt and pepper. Put 4 cups of Bulger in a heat-resistant bowl and cover with boiling water (kettle). Add a good dash of olive oil, salt and pepper. Lift everything through and add a little more water if necessary. Add cranberry syrup and 2 teaspoons of paprika powder, stir again and leave to steep for about 15 minutes. Braise 1 chopped onion with the toamten paste and olive oil in a pan and let cool. For the filling: cut the aubergine, zucchini, onion and garlic into small cubes and fry in olive oil, season with salt and pepper. Add 1/2 bunch of chopped parsley. Add the slightly cooled tomato paste / onion mixture to the bulgur and season to taste again. Now alternately layer a layer of bulgur and a layer of vegetables in the tomato, with a thin slice of sheep’s cheese in between. The variations of the filling can be changed depending on the taste, I served the tomato fresh and crispy, but also slightly gratinated in the oven. In addition, ciabatta roasted in garlic oil.
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