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Add a photoRaciónes: 6
Ingredientes
- 6 med tomatoes, ripe but hard
- 1 Tbsp. salt
- Â Â plus extra salt
- 1/4 c. extra-virgin extra virgin olive oil
- 1 x clove garlic, peeled
- 1 lb eggplant, peeled, diced 1/2"
- 1 x scallion, thinly sliced
- 1 tsp capers
- 12 x leaves basil, torn
- Â Â freshly grnd black pepper
- 3 Tbsp. red wine vinegar
Direcciones
- Cut a lid from the top of each tomato; scoop out the flesh (reserve it for other use), sprinkle the inside with the salt, and turn upside down to purge excess water for 30 min.
- Meanwhile, heat the extra virgin olive oil in a wide pan; add in the garlic and eggplant, and saute/fry over medium heat till the eggplant is golden brown but not brown, about 10 min, stirring often to prevent the eggplant from sticking or possibly burning; mix in the scallion, capers, basil, and pepper.
- Deglaze the pan with the vinegar, season with salt, and stir well. Cook the eggplant for 1 more minute, or possibly till the vinegar has evaporated; remove from the heat and cold to room temperature.
- Stuff the tomatoes with the eggplant saute/fry and arrange on a serving platter; serve at room temperature.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 6 servings | |
| Calories 117 | |
| Calories from Fat 83 | 71% |
| Total Fat 9.36g | 12% |
| Saturated Fat 1.3g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1185mg | 49% |
| Potassium 420mg | 12% |
| Total Carbs 8.26g | 2% |
| Dietary Fiber 3.5g | 12% |
| Sugars 4.45g | 3% |
| Protein 1.71g | 3% |
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