Tomatoes filled with aubergine salad

I love aubergines and normally I make just the plain salad and use it as a spread on bread and with a few slices of tomatoes on the side. But sometimes I like to make it a little more festive, so I fill the tomatoes with this salad.


  • 4 tomatoes
  • 3 large eggplants
  • 7 tablespoons oil
  • 1 small onion
  • salt to taste

Pre-heat the oven to 250℃. Make small cuts in the aubergines with a sharp knife.  Put the aubergines on a baking tray, bake in the oven on for about 20 min on one side, turn the aubergines and bake for 25 more minutes. If you have a grill function on your oven, you can use this function at maximum and reduce the time to 15 minutes grilling on each side. The aubergines get a better taste. Take them out and let cool. Cut a long incision in the aubergines and remove the meat with a spoon and put those on in a sieve to stain the liquid.

Peel the onion and cut in pieces. In a food processor , put the aubergines, the onion and the olive oil and  mix until it gets a creamy consistency. Salt to taste.

Wash the tomatoes and cut the top. With a teaspoon take out the meet and seeds and make a hole in the tomatoes. Fill the tomatoes with the aubergine salad. Use the top as a “lid”.

Serve with some good bread.


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