Stuffed cherry tomatoes

Ingredients for Stuffed cherry tomatoes

Instructions for Stuffed cherry tomatoes

To prepare the Stuffed cherry tomatoes recipe, please follow these instructions:

Rinse and split the tomatoes in half, remove the kernels with a small spoon and put it in a refractory dish. Peel the eggplant and cut into small cubes, sprinkle with salt and let the bitter water pull it out for approx. 30 min. Chop olives in small pieces. Cut the crust of the toast bread and cut it into tiny cubes. Rinse the salt of the aubergines and squeeze the water from them. Stir the aubergines in olive oil for 3-4 minutes, add the bread, shake it with the eggplant and the black olives. Cool in a bowl. Cut the mozzarella into tiny cubes and basil in strips and mix it with eggplant, bread and olives and an egg. Fill the tomatoes with this filling, sprinkle them with parmesan cheese and rasp and salt and drip with olive oil. Gratinate the tomatoes in the oven at 180 degrees for 15 minutes.