These Eggplant Salad Stuffed Tomatoes are definitely a must-try! They're simple to make and taste great! The salad, aka The Tomato Stuffing, is soft, yet the walnuts add crunchiness. It's tangy, yet sweet. It's a perfect combination!
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Like these Cod Liver Deviled Eggs or the Tuna Salad Lettuce Wraps, this dish can be served as an appetizer or a salad. If served as a salad, simply dice the tomato and add it to the eggplant salad instead of stuffing it. I usually make more of the eggplant mixture and place it in a separate salad bowl next to the stuffed tomatoes. This way, if some would like to have the stuffing as a salad, they can help themselves to it!
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Ingredients
- Eggplant: I used the Globe (American) Eggplant. But, Asian eggplant, as I used in this Honey Garlic Eggplant and Shrimp recipe, will also work great. Any eggplant of your choice will work.
- Garlic: adds a little spice to the recipe. Because the garlic is cooked with the eggplant, it doesn't have that overpowering garlicky taste.
- Tomatoes: Cocktail tomatoes are perfect for stuffing. They are larger than the grape and cherry tomatoes, but smaller than the plum tomatoes. Cocktail Tomatoes are usually available at any grocery store.
- Cheese: I used grated Mozzarella cheese. It works great in the recipe. But, you can also use white cheddar or other similar cheeses.
- Walnuts: chopped, or simply broken into smaller pieces by hand. Walnuts add a little crunch to the recipe, but are optional - in case of allergies, for example.
Substitutions and variations
- Eggplant: Zucchini is a popular substitute for eggplant. Dice or chop the zucchini into small pieces and sauté it until tender before mixing it with the other vegetables for the stuffing. Zucchini will provide a mild flavor and a slightly firmer texture compared to eggplant.
- Add Roasted Garlic: Roast some garlic cloves and mash them into the eggplant mixture for a subtle yet complex garlic flavor.
- Grille the Eggplant: Instead of sautéing the eggplant, try grilling it for a smoky flavor. Grilled eggplant adds depth to the dish and pairs beautifully with the sweetness of the tomatoes.
- Make it Mediterranean Style: Like in this Turmeric Couscous Salad Recipe, you may like to add some chopped Kalamata olives, crumbled feta cheese, and diced fresh cucumber to the eggplant mixture for a Mediterranean twist. Serve it with a dollop of tzatziki sauce on top, like we do this Pan Seared Salmon with Vegetables recipe.
- Make it vegan/vegetarian: you can substitute the cheese with dairy-free alternatives, or omit it altogether.
Preparation
STEP 1: Cook the eggplant
In a large skillet, heat oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the diced eggplant and sauté for 8-10 minutes, stirring occasionally, until the eggplant is tender and lightly browned. Set aside and allow to cool.
STEP 2: Prepare the tomatoes
While the eggplant is cooking, slice each tomato in half, lengthwise (through the "equator" line). Using a teaspoon, gently scoop out the tomato seeds and the core. Save the seeds and core to be used in the salad. Place the tomato halves, cut side up, on a plate or serving dish.
STEP 3: Make Salad
Dice the tomato cores and transfer them to a mixing bowl. Add the shredded cheese, walnuts, and the cooked and cooled eggplant. Stir in the mayonnaise and mix well.
STEP 4: Stuff the tomatoes
Scoop about 1 heaping teaspoon of the salad and place into the tomato half. Repeat until all halves are filled with the salad. Top with chopped dill, to garnish (optional).
Top Tips
- Select ripe but firm tomatoes for stuffing. They should be vibrant in color, with no soft spots or blemishes. Ripe tomatoes will have the best flavor and texture for this recipe.
- Be sure not to overstuff the tomatoes. Fill them just enough to be generous but not so much that the filling spills out excessively.
Frequently Asked Questions
You can, absolutely, make this recipe one day before and store it in the refrigerator. Make everything except for the tomatoes. Scoop out the tomato flesh the day you serve the appetizers. Otherwise, the salad will become runny. Make sure to take the salad out of the refrigerator at least 30 minutes before serving, so it reaches room temperature.
Garlic is optional, but I do recommend using it. It gives the salad a nice kick. You can also try adding less garlic.
Salt is usually added to get rid of the bitterness of the eggplant. But, today's varieties of eggplants are less bitter than they used to be, so, in short, there is no need to salt the eggplant or to soak it in saltwater before cooking.
Serving suggestions
Serve the dish as an appetizer or a salad. It's great with a meat dish, such as this Cheesy Chicken and Mushroom Recipe, or a fish dish, such as this Pan Seared Salmon with Vegetables recipe. This Sweet and Crunchy Beet Salad or our Chickpea and Crab Salad will be great as well.
Try these appetizers too
If you tried this Eggplant Salad Stuffed Tomatoes recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Eggplant Salad Stuffed Tomatoes
Equipment
Ingredients
- 1 tablespoon cooking oil
- 1 large garlic clove crushed
- 1 eggplant 300 gm. or 10 oz., diced into small cubes
- ¾ teaspoon salt
- 4 cocktail tomatoes
- 1 handful walnuts 30 gm. or 1 oz., crushed
- 1 cup mozzarella cheese shredded
- 1 teaspoon mayonnaise
- 1 teaspoon dill chopped - to garnish - optional
Instructions
- In a large skillet, heat oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the diced eggplant and sauté for 8-10 minutes, stirring occasionally, until the eggplant is tender and lightly browned - add more oil if the pan is dry and the eggplant is starting to burn. Set aside and allow to cool.
- While the eggplant is cooking, slice each tomato in half, lengthwise (through the "equator" line). Using a teaspoon, gently scoop out the tomato seeds and the core. Save the seeds and core to be used in the salad later. Place the tomato halves, cut side up, on a plate or serving dish.
- Finely chop the tomato cores and transfer them to a mixing bowl. Add the shredded cheese, walnuts, and the cooked and cooled eggplant. Stir in the mayonnaise and mix well.
- Scoop about 1 heaping teaspoon of the salad and place into the tomato half. Repeat until all halves are filled with the salad. Top with chopped dill, to garnish (optional).
Notes
- Select ripe but firm tomatoes for stuffing. They should be vibrant in color, with no soft spots or blemishes. Ripe tomatoes will have the best flavor and texture for this recipe.
- Be sure not to overstuff the tomatoes. Fill them just enough to be generous but not so much that the filling spills out excessively.
- You may also toast the walnuts before adding them to the salad. If toasting, be very careful not to burn them, they toast fast!
- 1 teaspoon of mayonnaise is usually plenty, but you can add another teaspoon if you find the salad is too dry.
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