This is a great, easy lunch recipe which is particularly good if you have some leftover rice or cous cous from dinner the night before. I am using the leftovers of my Roasted Aubergine Dip & Spiced Yoghurt Cheese(see middle eastern mezze recipes). Stuffed Tomatoes have a slightly 70’s vibe which I think is great – bring back the classics! You can also substitute the tomatoes for that other 70’s classic Stuffed Peppers, whichever you go for both are fantastic and deserve to be reinvented.
Stuffed Tomatoes Recipe
Serves 2 Vegetarian
- 2 good sized tomatoes
- salt & pepper
- olive oil
- leftover roasted aubergine dip & yoghurt cheese ( or leftover paella or risotto or couscous)
- 75gr feta cheese
- a sprinkle of wholemeal breadcrumbs (I always keep the ends of the bread in the freezer to whiz into breadcrumbs whenever I need them)
- rocket to serve
- Preheat the oven to 190 degrees
- Slice both tomatoes in half horizontally, cut out the centre core and remove all the seeds from the little chambers as in the photo above. Then season with salt & pepper.
- Mix the crumbled feta with the Roasted Aubergine Dip and press the mixture right into the tomatoes with your fingers, pile it on top as well.
- Add a teaspoon of the Spiced Yoghurt Cheese ( or any cheese you like) on top and then sprinkle with the breadcrumbs.
- Place on a baking sheet lined with foil and drizzle with olive oil.
- Bake for about 30 mins until browned and slightly collapsing.
- Serve with fresh rocket drizzled with olive oil & lemon juice, salt & pepper.
As I said above there are loads of different things you can use to stuff your tomatoes, depending on what you have in your fridge.I was going for Middle Eastern with the Roasted Aubergine Dip so I used Feta. I have also stuffed them with leftover paella which I mixed with Manchego cheese & lemon juice, or try leftover risotto mixed with torn mozzarella & top with grated parmesan, the world is your inspirational oyster…