Ingredients

The following ingredients have 5 Servings
  • 1 kg = 2 oz fresh eggplant
  • 5 medium fresh firm tomatoes
  • 1 cup garlic hummus dip
  • 2 tablespoons lemon juice
  • olive oil
  • salt and pepper to taste
  • 2-3 tablespoons chopped dill (optional)

Instruction

  • Preheat oven to 240 C = 460 F
  • Prick the eggplant to prevent them bursting while in the oven.
  • Place each eggplant in foil on a roasting tray and bake for about 45 minutes until they feel very soft.
  • Once cooled peel them and drop into a strainer; press out as much of the juice as possible.
  • Finely chop with a knife until you get a paste like mixture.
  • Strain again
  • Mix with garlic hummus dip and if you need to, add a bit of olive oil
  • Add the lemon juice
  • Salt and pepper to taste
  • Add chopped dill (optional)
  • Wash tomatoes and cut just the top off
  • Scoop the seeds and flesh out (you can add these to the eggplant hummus mixture if you like)
  • Flip them over to drain excess water
  • Stuff tomatoes with eggplant hummus mixture using a small spoon