Turkish Tomatoes

These tomatoes are absolutely delicious. It is based on a Donna Hay recipe.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 8 -10  large tomatoes
• 60  ml olive oil
• 2  onions, finely chopped
• 2  medium eggplants, chopped
• 30  g  fine  fresh breadcrumbs
• 3  tablespoons  finely chopped parsley
• 3⁄4 cup  finely grated  tasty cheese
• 2  eggs, beaten

Directions

1. Preheat oven to 180C (or 350F).
2. Cut the tops off the tomatoes and scoop out the pulp, reserving the pulp.
3. Heat the oil in a pan and saute onions until lightly browned.
4. Add tomato pulp and simmer for 5 minutes.
5. Stir in eggplant and simmer for 5 minutes until tender.
6. Add breadcrumbs, parsley and season to taste.
7. Cook, stirring, for 2 minutes.
8. Remove pan from heat and beat in cheese.
9. Stir in eggs and mix thoroughly.
10. Spoon mixture into each tomato shell and arrange in a greased, ovenproof dish.
11. Bake for 30 minutes.