Stuffed tomatoes with eggplant

Ingredients for 4 servings:

• 4 large tomatoes
• ½ eggplant(s) (aubergine)
• 100 g brioche or yeast plait
• 4 tbsp olive oil
• 1 dashes raspberry vinegar or balsamic vinegar
• 1 tsp oregano, fresh or dried, chopped
• 1 egg(s)
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian eggplant brioche filling

Wash the tomatoes and cut off the tops. Depending on the variety, cut off the rounded end at the bottom so they can stand upright. Then scoop out the flesh with a small spoon. Drain the flesh, chop it finely, and set aside. Wash the eggplant, cut it into small cubes, lightly salt it, and after letting it stand for a short time, pat any excess liquid off with a paper towel. Cut the brioche into cubes. Fry the eggplant in hot oil until crispy. Add the tomato flesh, season with salt, pepper, oregano, and vinegar, mix well, and reduce. The mixture should remain chunky but thick. Allow to cool, add the brioche cubes and egg, and mix well. Fill the hollowed-out tomatoes with the mixture, drizzle with olive oil, and replace the lid. Place in an oiled baking dish and bake in the oven at 200°C for about 15 minutes. Serve with fresh bread, parsley-flavored potatoes, or rice and salad. In terms of taste, it is a very good meat substitute with umami flavor.