Stuffed tomatoes are very versatile, you can make them with vegetables or meat and vegetables, with rice or vegan. Either way, they’re delicious. You can fill not only tomatoes but also zucchini, pumpkin or eggplant.
And the stuffing is really endless. I chose to make this recipe vegetarian, with a mixture of vegetables.
- 5 tomatoes
- 1 zucchini
- 1 eggplant
- 5 mushroom
- salt and pepper
- olive oil
- 1 onion
- 1 clove of garlic
- 100 ml of stock
Prepare the vegetables. Chop the onion and garlic, cut the eggplant, zucchini, and mushroom in bite-size pieces.
Slice the tops off the tomatoes and with a little spoon, scoop out the seeds and the pulp, but discard the hard cores and set it aside.
In a big pan add a tablespoon of olive oil and add the onion, eggplant, and zucchini and sweat them for 6-7 minutes. Add the garlic and cook for 2 more minutes. Add the mushroom and the tomato pulp. Season with salt, pepper, and oregano.
Move the tomatoes to a baking dish and fill them with the stuffing and put the lid on to the tomatoes. The remaining stuffing spread it in the baking dish, around the tomatoes and add the stock as well.
Preheat the oven to 180*C and cook the tomatoes for 20 minutes. We served this dish with the Quinoa Tabbouleh, recipe here.
Have you made any of my recipes? Please tag me on Instagram with the tag #booksandlavender because I would love to see your creations.
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