Tomatoes with eggplant caviar

Tomatoes with eggplant caviar for easters day recipe.

Ingredients:

For 4 servings

500 g eggplant

8 tomatoes

8 basil leaves

3 garlic cloves

4 tablespoons olive oil

1 teaspoon lemon juice

Salt, pepper

Aluminum foil

Oil for the film

Method - Tomatoes with eggplant caviar

1 Preheat oven to 150 °. Baking tray line it with aluminum foil and brush with oil. Wash the eggplant and remove stem, then halve lengthwise.

2 Place cut side down on baking sheet and bake about 1 hour. Then eggplant flesh solved with a spoon from the shells.

3 tomatoes clean, wash and uncapping, Hollow out tomatoes. Tomato pulp eggplant with meat and washed Basil puree. Garlic

Peel and through a press, mix with oil and lemon juice. Salt and pepper, and serve to fill tomatoes with the lid.

Preparation time: 20 minutes (plus baking time)

Per serving 160 kJ kcal/675

3 g protein, 13 g fat, 8 g KH