Tomatoes filled with eggplant salad


  • 1 kg eggplant
  • 5 tomatoes right
  • 2 eggs
  • Oil, salt


  1. Bake the eggplants on all sides and after baking them in a bowl, leave to cool slightly.
  2. Peel the skin well and let drain on a sieve for 10-15 minutes.
  3. Then finely chop them. Attention will be chop on a wooden board with a wood knife especially for eggplant, otherwise they oxidize faster.
  4. Mix well with a little oil.
  5. Mix a boiled egg yolk and a raw egg yolk with oil, to get a mayonnaise. Occasionally dripping one drop of cold mineral water to whiten the mayonnaise.
  6. Add the mayonnaise over the eggplant and mix until it’s well incorporated.
  7. Cut each tomatoes cap , get out the middle of them with a spoon and set aside.
  8. Then fill the tomatoes with eggplant salad and decorate as you like .
  9. It’s a perfect recipe for parties, and can be done  using eggplant salad without mayonnaise.
  10. But attention must be made ​​with just a few hours before the party and stored in the cold because they are highly perishable.