Stuffed Tomatoes With Eggplant and Potato Recipe

Name: Stuffed Tomatoes With Eggplant and Potato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large tomatoes; 1 onion, sliced; 1 garlic clove, chopped; 2 tablespoons olive oil; 1 eggplant, peeled and cubed; 1 tablespoon basil, chopped; ⅓ cup your favorite cheese, grated (I use Feta); 2 tablespoons breadcrumbs; 1 egg, beaten; ½ teaspoon oregano; ¼ cup of fresh mint, chopped; ½ teaspoon turmeric powder; ½ teaspoon curry powder; 1 russet potato, peeled and cubed; ½ teaspoon salt; 1 teaspoon sugar; 1 tablespoon balsamic vinegar; black pepper

Servings: persons

4 large tomatoes
1 onion, sliced
1 garlic clove, chopped
2 tablespoons olive oil
1 eggplant, peeled and cubed
1 tablespoon basil, chopped
⅓ cup your favorite cheese, grated (I use Feta)
2 tablespoons breadcrumbs
1 egg, beaten
½ teaspoon oregano
¼ cup of fresh mint, chopped
½ teaspoon turmeric powder
½ teaspoon curry powder
1 russet potato, peeled and cubed
½ teaspoon salt
1 teaspoon sugar
1 tablespoon balsamic vinegar
black pepper

1
["Soak eggplant cubes into 3 teaspoons of salty water for about 15 minutes, drain, squeeze the excess water.", "Boil potato cubes for 10 minutes.", "Preheat the oven to 400 F.", "Cut a 1/2"" slice off of top's of tomatoes and scoop insides out.", "Cut insides into small pieces and put aside.", "In a medium fry-pan, saute the onion with olive oil for 2 minutes and add garlic.", "Saute until soft.", "Add tomato pulp, eggplant and potatoes.", "Saute for about 5 minutes over medium heat.", "Add balsamic vinegar, salt, sugar, turmeric powder, curry powder and saute for 5 more minutes over low heat.", "Stir occasionally.", "Turn the heat off and add the rest of the ingredients, except cheese.", "Mix well.", "Fill the tomatoes with the mixture, using a teaspoon.", "Place the stuffed tomatoes in a baking dish.", "Sprinkle with cheese.", "Bake for 30 minutes.", "Serve hot."]

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 large tomatoes, 1 onion, sliced, 1 garlic clove, chopped, 2 tablespoons olive oil, and more.

Yes, Stuffed Tomatoes With Eggplant and Potato falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Tomatoes With Eggplant and Potato

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions