Categories: not tried, stuffed, vegetable
Ingredients
- • 12 Thin slices of eggplant (~1/4 inch)
- • Oil for frying
- • 4 firm, small, round or plum Tomatoes
- • 1 recipe Meat Stuffing
Directions
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In an oven-proof baking dish, make 4 eggplant stacks by placing one slice in the dish and topping with about 2 Tbsp of the stuffing. Top with another slice, then stuffing and then a third slice. Repeat three more times and you should end up with 4 stacks.
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Stuff the tomatoes with the meat stuffing (pack them real good) and place in the dish as well. Put the stem end “caps” back on them .
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Spread the reserved Tomato seed and pulp and juices all over the eggplant and tomato.