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Main Course - Vegetarian Recipes

Roasted Eggplant & Walnut Tomato Cups
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These tomato caps are an elegant and festive appetizer. The filling for the tomatoes also makes a great spread for crackers or crostini. The California Walnut Commission provided this recipe http://www.walnuts.org/
1 eggplant (about 1 pound), cut into 1-inch chunks

1 green bell pepper, halved, seeded and sliced

1 medium yellow onion, sliced

ΒΌ cup red or white wine vinegar

2 tablespoons chopped fresh basil OR 1 teaspoon dried basil

1/3 cup chopped California walnuts

1 tablespoon capers

Salt & pepper to taste

24 (about 1 pound) large cherry tomatoes (golf ball size)

Serving size: 6
Prep time: 30 minutes
Cook time: 45 minutes

  1. Preheat the oven to 350°F.
  2. Coat a large baking pan with nonstick cooking spray.
  3. Spread the eggplant, bell pepper and onion on the baking pan and bake, stirring twice, until the vegetables have wilted and browned slightly, about 45 minutes. Cool to room temperature.
  4. 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.
  5. Cut the top, or stem end, from each tomato. Using a knife point, loosen the sides of each tomato, and then scoop out the seeds and juices with a small spoon, leaving just a tomato shell.
  6. With a small spoon, place a generous tablespoon of filling in each tomato, mounding it over the top. Place filled tomatoes on a serving platter and serve at room temperature.
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