The end of summer and the beginning of autumn delight with a large number of delicious, seasonal vegetables, including sweet, juicy tomatoes. Why not take advantage of this and pamper yourself and your loved ones with an unusual appetizer - the most tender and spicy stuffed tomatoes?
Tomatoes stuffed with eggplant
You will need: 10-12 medium tomatoes, 1-2 small eggplants, 2 cloves of garlic, salt and pepper to taste, 2 tbsp. tablespoons of finely chopped parsley, 1 bell pepper, vegetable oil 1 tbsp. spoon, 150 g of curd cheese.
Preparation: wash the eggplants and peppers, remove the stems, cut them lengthwise into slices, remove the seeds from the pepper. Salt vegetables and put on a baking sheet, sprinkle with oil and send to bake until tender at a temperature of 180 degrees. Remove the peel and eggplant from the peppers and chop finely, allow to cool and add garlic, herbs, curd cheese passed through a press. Season with salt and pepper. Cut off the tops from the tomatoes, carefully remove the pulp with a teaspoon and fill with the resulting minced eggplant, pepper and cheese.
Tomatoes stuffed with mushrooms and ham
Ingredients: 600 g medium tomato, 100 g ham, 1 carrot, onion 1 head, 200 g champignons, mayonnaise 1 tbsp. spoon, 2 tbsp. spoons of any chopped greens, 1 tbsp. a spoonful of vegetable oil, salt.
Rinse the mushrooms, chop finely, fry in vegetable oil with diced onions and carrots grated on a coarse grater, salt to taste. Add chopped ham 5-7 minutes until tender. Cool, add herbs, mayonnaise, mix. Cut the tomatoes in half, remove the pulp, fill with the mushroom mixture.
Stuffed tomatoes with rice and crab sticks
For cooking, you will need to prepare the following ingredients: 200 g of rice boiled in salted water, a few green lettuce leaves, 600-700 g of tomatoes, finely chopped dill for decoration, 2 hard-boiled eggs, mayonnaise, 8-10 crab sticks, black pepper.
Wash the tomatoes, cut off the tops, remove the pulp. Add finely chopped salad, half tomato pulp, crab sticks, eggs to pre-boiled rice. Season with the required amount of mayonnaise, stuff the tomatoes. Sprinkle with dill when serving.
Tomatoes stuffed with tuna
Ingredients: a can of canned tuna fillets, 2 boiled eggs, greens, 8 medium tomatoes, a few pitted olives, lemon juice, salt.
Preparation: mash the tuna fillet with juice, add finely chopped eggs and herbs, salt, mix. Cut the tomatoes in half, remove the pulp, stuff with the tuna mixture, drizzle with lemon juice and sprinkle with finely chopped olives.
Tomatoes with shrimps
You will need: 6 large tomatoes, 100 g of small peeled shrimps, parsley, ½ an avocado, 2 hard-boiled eggs, lettuce, salt, mayonnaise.
Cut the tomatoes in half, remove the pulp, salt, turn over and leave the cut portions on a plate for 30 minutes to drain the juice. In a bowl, stir the shrimp boiled in salted water, diced eggs and skinless avocado. Add mayonnaise, chopped lettuce, salt, stir and fill the tomatoes with the mixture.
Tomato pulp that does not go into the filling can be used to prepare other dishes and sauces.
