Stuffed tomatoes with caponata | NJAM

4 persons | Vegetables, Vegetables and side dishes | Vegetarian | Aperitif, Side dish

Prep time

This recipe is in collaboration with Njam.

• Prepare the Kamado with indirect heat at approximately 180 to 200 °C.

Cook time

• Make small incisions in the eggplant using a knife. Drizzle with olive oil and salt, add the garlic and thyme. Wrap in a layer of aluminum foil and roast the eggplant on the barbecue for 10 to 15 minutes.
   
• For the caponata, heat a splash of oil in a saucepan. Sauté the red onion, then add the celery. Season with pepper, salt and white balsamic vinegar.
   
• Hollow out the beef tomatoes. Add the tomato flesh to the caponata. Remove the eggplant from the grill, scoop out the flesh and add it as well.
   
• Let the mixture simmer for another minute and further season the caponata with a few leaves of verbena, lemon thyme, a splash of olive oil and a spoonful of capers.
   
• Then fill the hollowed tomatoes with the caponata and place them back on the grill for a few minutes.
   
• Place the finely chopped almonds together with the breadcrumbs, honey, thyme and a splash of olive oil in a small saucepan. Toast on the grill until golden brown.
   
• Remove the tomatoes from the grill and finish them with the almond crumble.