Here’s another super simple recipe for baked vegetables packed with color and fresh flavours. I make this recipe often – my family really likes it and it’s a great way to enjoy fresh vegetables.
For this recipe, whenever they are available, I use beefsteak tomatoes. They are a great choice for baking due to their large size and meaty flavour. Just make sure you pick tomatoes that are not too ripe, so they are able to hold their shape during baking.
I picked up these fresh tomatoes from a farm nearby, the W. Stuart Farm in Troy, Ontario. Wayne and Nancy are a lovely and hard-working couple. Nancy makes great jams and jellies using fresh ingredients from their farm. If you happen to be near this area, I highly recommend you pay them a visit.
Many people prefer puréeing the ingredients for the filling. I prefer to chop them. It gives the filling a more consistent texture. As part of the filling I used Chinese eggplants. They look like a small zucchini and can be cooked without peeling.
This dish it’s best eaten warm, right out of the oven, although you could reheat the leftovers in the microwave.
Enjoy and please share your experience if you decide to try this recipe.
- 4 large beefsteak tomatoes
- 2 medium Chinese eggplants, chopped or diced
- 1 tbsp. olive oil
- 3 gloves garlic, minced
- 1 small onion, chopped
- 1 tbsp. tomato paste
- 1 tsp. Italian seasoning or just basil and oregano
- 1 tsp. salt and pepper to taste
- ½ cup fresh dill, chopped
- 1 lb. of ground pork, ground beef or ground chicken
- ½ cup grated cheese, optional
- Wash the tomatoes and cut a ¼" slice from the top of each tomato; carefully scoop out the pulp using a melon baller or a teaspoon.
- Place the tomatoes in a baking dish and set aside.
- Finely chop the tomato pulp with a knife or use a blender or food processor.
- In a skillet, fry the garlic and onion for 3-5 minutes.
- Add both the chopped tomato and tomato paste, let it cook for another 3 minutes.
- Add the ground meat and cook over medium heat until the meat is no longer pink.
- Add the eggplant and simmer for at least 5 minutes; stir in fresh dill.
- Remove from the heat and drain the excess liquid, if it’s too watery.
- Spoon the meat or filling into the tomatoes evenly and put the top back on each tomato.
- Uncovered, bake it at 375F for about 20 to 25 minutes or until the tomatoes are tender but still firm.
- Serve warm, sprinkle with grated cheese before serving if desired.