dish
Roasted Eggplant and Walnut Tomato Caps

6
Serves
109
Calories
8
Nutrients
1
Vitamins

Ingredients

1/4 cup red or white wine vinegar
1 teaspoon dried basil or 2 tablespoons chopped fresh basil
1/3 cup California walnuts , chopped
1 tablespoon capers

Cooking Instructions

1. Preheat the oven to 350ºF. Coat a large baking pan with nonstick cooking spray.

2. Spread the eggplant, pepper and onion on the baking pan and bake, flipping twice, until the vegetables have wilted and browned lightly, about 45 minutes. Cool to room temperature.

3. Place the roasted vegetables in a food processor with the vinegar and basil and process until roughly chopped. Add the walnuts and capers and process again until the mixture is thick and coarsely blended. Season with salt and pepper to taste. Makes about 2 cups roasted vegetable mixture.

4. Cut the top, or stem end, from each tomato. Using a knife point, loosen the insides of each tomato, and then scoop out the seeds and juices with a small spoon, leaving just a tomato shell.

5. With a small spoon, place a generous tablespoon of filling in each tomato, mounding it over the top. Alternately, place the filling mixture in a zip-seal plastic bag. Seal the bag then make a small diagonal cut on one of the lower corners. Press the mixture through the hole and into the tomatoes.

Serving Size: 4 tomato caps

Nutrition Information

Number of Servings: 6
Calories
109
Protein
4 g
Total Carbohydrate
15 g
Dietary Fiber
2 g
Total Fat
5 g
Saturated Fat
0 g
Cholesterol
0 mg
Percent Calories from Protein
11 %
Percent Calories from Carbohydrate
54 %
Percent Calories from Fat
35 %
Sodium
70 mg