Tomates farcies without meat
- 4 big tomatoes.
- 2 eggplants
- 6 big spoons of semolina
- 1 egg
- 3-4 gloves of garlic
- 5-6 branch of parsley
- 2 big spoons of flour
- salt and pepper
- olive oil.
First, cut the eggplants in 6 parts and steam it. ( if you can’t steam, you can cook them in the oven with some olive oil )
When they are done put them in your blender with the gloves of garlic, parsley,eggs, salt and pepper. Blend it at a medium speed.
Add the semolina and the flour and mix again but this time at slow speed.
Place everything in a Tupperware and than it goes into the fridge for minimum 3 hours.
After 3 hours, clean the tomatoes and cut off only the top hat.
With a small spoon take out the inside and add the blended mixture above from your fridge. (Keep the inside parts in separate dish it’s will serve as a little sauce) Put the little tomato hat back on top.
Season it with olive oil, salt and pepper and put everything in the oven for 20-30 min at 180°C.
If you are really hungry you can always prepare some more semolina on the side with some tomato sauce.