Tomatoes Stuffed with Aubergines
Serving Size : 4 Preparation Time: "0:20"
Categories : Canapés Cuisine: "French Style"
2 small aubergines
350 grams cocktail tomatoes
2 cloves garlic
1 teaspoon honey
2 tablespoons olive oil
1 slice brown bread
2 pinches ground coriander
salt and black pepper
Heat the oven to Gas 6-7 (200oC). Cut the aubergines (not peeled) lengthways in two, score with the point of a knife and sprinkle with one spoon of olive oil, salt lightly.
Put in an oven proof dish and cook for 35 minutes or until the flesh is tender.
Cut a think slice from the stalk end of the tomatoes and remove seeds and juice without piercing the skin.
When the aubergine have cooked, leave to cool until warm and remove the flesh. Crush finely with a fork and combine with the peeled and crushed garlic, the honey, coriander and remaining olive oil.
Grill the bread and cut into croutons. Stuff the tomatoes with the aubergine mixture and serve warm or cold.
Start to Finish: "0:45"
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