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Tomatoes with eggplant Poppet

ingredients

servings

4

Red tomatoes

8 unit

Extra virgin olive oil

to taste

Iodized salt

to taste

starters from Italy - Campania

Tomatoes with eggplant Poppet

Tomatoes with eggplant Poppet

vegan high in fiber source of C vitamins high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tomatoes with eggplant Poppet

Tomatoes with mushroom eggplant recipe from Naples, my mother cooks often, especially on holidays. And a recipe appetizers that we can prepare in advance, just brown the tomatoes in the oven just before serving, otherwise we can serve them cold, I like so much the next day.

Eggplant baked mushroom

prepare first

Eggplant baked mushroom

Tomatoes with eggplant Poppet step 1

step 1

The first thing to do is prepare the eggplant mushroom

Tomatoes with eggplant Poppet step 2

step 2

Meanwhile, we prepare the tomatoes. Laviamoli and cut the top cap, keeping it aside and we remove the pulp from the inside

Tomatoes with eggplant Poppet step 3

step 3

Let the voids tomatoes on a wire rack for at least 15 minutes, after being sprinkled with salt, so lose some of their water.

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Tomatoes with eggplant Poppet step 4

step 4

Once ready the eggplant, distribuiamole within emptied tomatoes on a baking sheet and disponiamoli spennelliamoli with a little Dolio.

Tomatoes with eggplant Poppet step 5

step 5

Let the tomatoes with eggplant poppet in a preheated oven at 180 degrees for 15 minutes.

Tomatoes with eggplant Poppet step 6

step 6

Once ready we can serve immediately covering them with caps left out, sprinkling them with fresh basil, or present them at a buffet, even enjoying them cold.

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