John Myers
Contents
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Ingredients
filled tomatoes
- 8 Tomatoes
- 500 g Mixed minced meat
- 1 Zucchini
- 0,5 Eggplant
- 1 Red Onion
- 3 Garlic cloves
- Salt
- Pepper
- 1 bunch Arugula
- 200 g Grated mozzarella
- 100 g Emmental
- Olive oil
- 1 tbsp Herbs de Provence
Rosemary Potatoes
- 1 kg Small potatoes
- 2 Rosemary sprigs
- Salt
- Olive oil
Instructions
filled tomatoes
- Cut the tomatoes open just below the stalk so that a flat lid is formed. Then carefully remove the pulp with a small spoon.
- Salt the hollowed out tomatoes and place them with the opening facing down on kitchen paper so that the tomatoes drain and do not burst when baking.
- Finely chop the onion, then chop the aubergine, chop the garlic and dice the zucchini. Salt the vegetables too so that they drain.
- Then sauté the onions and garlic in olive oil. Dab the aubergine and zucchini cubes well with kitchen paper and add to the pan. Then fry the minced meat. Season with herbs from Provence and with salt and pepper.
- Add a small bunch of rocket as a special ingredient. To do this, tear up the rocket so that it gives off a lot of its nutty taste and add to the filling. Transfer everything to a bowl and let it cool down.
- Then mix the grated mozzarella into the mixture.
- Fill the hollowed out tomatoes with the filling, season with a pinch of nutmeg and sprinkle with grated Emmental.
- Put the rest of the filling in a baking dish, sprinkle with Emmental cheese. Bake the filled tomatoes at 180 degrees for 30 minutes.
Rosemary Potatoes
- Cut the peeled young potatoes into quarters. Add olive oil, fresh chopped rosemary and salt. Mix everything well and bake the potatoes at 200 degrees for 30 minutes.
Nutrition
Serving: 100gCalories: 150kcalCarbohydrates: 8.8gProtein: 9.7gFat: 8.4g
