- 1 large or 2 small eggplant, halved lengthwise
- 3 tablespoons extra virgin olive oil, plus a few drops for oiling the baking sheet
- 1 teaspoons herbes de Provence
- Kosher salt and freshly ground black pepper
- 4 medium-size ripe tomatoes
- 4 cloves Oven-Roasted Garlic
- Extra virgin olive oil, to drizzle over tomatoes
- Kosher salt and freshly ground black pepper
- 2 tablespoons coarsely chopped parsley
- Preheat the oven to 350°F.
- Slash the cut surfaces of the eggplant in a crosshatch pattern, drizzle with the olive oil and herbs, and place on a lightly oiled baking sheet, cut-side up. Bake until tender, about 1 hour. Scoop the flesh into a small bowl, mash lightly, and season to taste with salt and pepper.
- Slice ½ inch off the top of each tomato and scoop out the seeds and loose flesh. Fill each with 1 clove roasted garlic and about ¼ cup eggplant (or enough to fill). Arrange on a baking sheet and drizzle with a link olive oil. Sprinkle each tomato with salt and pepper. Bake until softened and heated through, about 15 minutes. Sprinkle with chopped parsley and serve hot.
- Variation:
- As a stuffing for bell peppers, bake 25 minutes at 350°F.