Tomatoes Stuffed with Lentils and Silky Eggplant
Cook Time 30 minutes
2 tbs. olive oil
1 small eggplant
4 large tomatoes
1 onion, finely diced
100g finely diced carrots
100g finely diced celery
2 cloves of garlic, finely chopped
1 bay leaf
1/2 cup of Puy lentils
500 ml vegetable stock
1 tbs. white wine vinegar
2 tbs. of creme fraiche
1 tbs. mustard
1 tbs. fresh tarragon leaves (or parsley)
Salt and pepper
Preheat oven to 200° C. Using a small sharp knife, cut the top off each tomato. With a spoon, carefully scrape the inside flesh out leaving only the shell.
Cut the eggplant in half and place cut side up into a prepared steamer basket. Steam for 15 minute or until the flesh is very soft. Once cooked scoop flesh from the skin, chop and place in a bowl.
Rinse the lentils under cold running water. Heat oil in a medium pot and add the onion, carrot, celery, garlic and bay leaf and cook gently for 10 minute or until very soft. Add the lentil and stock and bring to the boil before turn down to simmer for 15-20 minutes.
Add vinegar, drain the excess liquid and place in the bowl with the eggplant. Add the tarragon, creme fraiche and mustard and mix well. Season the mixture with a good pinch of salt and pepper. Fill the tomato cavity with the lentil mixture and place each tomato ‘hat’ on top.
Bake in the oven for 15-20 minutes.