These Eggplant Salad Stuffed Tomatoesare 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!
1eggplant300 gm. or 10 oz., diced into small cubes
3/4teaspoonsalt
4cocktail tomatoes
1handfulwalnuts30 gm. or 1 oz., crushed
1cupmozzarella cheeseshredded
1teaspoonmayonnaise
1teaspoondillchopped - 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.