Stuffed Tamatar

Method

  1. Pre-heat the oven to gas mark 180c
  2. Cut the aubergine into half (long ways), put into a baking tray and into the oven for 10-12 minutes. In the meanwhile wash and dry the whole tomatoes, cut off the top and carefully scoop out the pulp from tomato and leave flesh to one side. Put tomatoes into the fridge to be used shortly.
  3. Remove aubergines from the oven and scoop the flesh of the aubergine and leave to one side
  4. Heat the oil in a saucepan and then add the cumin, when it splutters, add the finely chopped onions and cook for 5 minutes, before adding the ginger and garlic paste
  5. Cook for a further 2 minutes, then add the turmeric, red chilli powder and green chillies to the saucepan
  6. Add the aubergine and coriander powder to the saucepan and cook for 10-12 minutes
  7. To finish add the chopped coriander and garam masala to the filling and cook for a final minute or two, leave mixture to one side to cool. When the filling has cooled, add the grated paneer to the mixture and mix thoroughly using a wooden spoon.
  8. In a small bowl, squeeze the juice of half a lemon and mix with black pepper, using your fingers rub the lemon mixture on the inside of each tomato
  9. Fill each of the tomatoes with the aubergine stuffing, put the top of the tomato (hat) back on to each tomato and cook in oven for 15-18 minutes, gas mark 180c.
Total nutrient content per 100g per serving
Energy (kJ) 350.96 kJ 682.03 kJ
Energy (kcal) 84.43 kcal 164.08 kcal
Protein 3.97 g 7.72 g
Carbohydrate 2.98 g 5.79 g
Fat(g) 6.57 g 12.77 g

Number of servings:6
Total Weight: 1166 g

Ingredients:

6 large firm red tomatoes (approximately 510g)

  • Filling:
  • 1 large aubergine
  • 100g onion (finely chopped)
  • Tomato pulp (from inside of 6 tomatoes)
  • 200g paneer (finely grated)
  • 6 green chillies (finely chopped)
  • 7g ginger paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 20g fresh coriander
  • 1 ½ teaspoon garam masala
  • ½ teaspoon red chilli powder
  • ½ teaspoon black pepper
  • ½ lemon (freshly squeezed)
  • 2 tablespoons Olive Oil
  • Salt to taste