Stuffed tomatoes with Ebly and Feta

Name: Stuffed tomatoes with Ebly and Feta
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 8 medium-sized tomatoes; 1/2 (approx. 150 g) small aubergine; 1 (approx. 250 g) Courgette; 1 red pepper; 1 Onion; 4-5 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Turmeric powder; 100 g Ebly Durum wheat; 4 Stem(s) Thyme; 150 g Feta cheese

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

8 medium-sized tomatoes
1/2 (approx. 150 g) small aubergine
1 (approx. 250 g) Courgette
1 red pepper
1 Onion
4-5 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Turmeric powder
100 g Ebly Durum wheat
4 Stem(s) Thyme
150 g Feta cheese

Directions

1
Wash the tomatoes and cut off a lid at the end of the stem. Hollow out the tomatoes with a small spoon. Put tomatoes and lid aside. Chop the tomato pulp finely. Wash and clean the aubergine and zucchini.
2
Halve, clean and wash the peppers. Peel and finely chop the onion. Cut aubergine, zucchini and bell pepper into small cubes.
3
Heat 2 tablespoons of oil in a frying pan. Fry the onions, eggplant, zucchini, peppers and tomato pulp for 8-10 minutes. Season with salt, pepper and some turmeric. Meanwhile, prepare Ebly in boiling salted water according to the instructions on the packet.
4
Drain Ebly and mix with the vegetables. Wash the thyme, shake dry and chop the leaves coarsely. Crumble the feta. Add thyme and feta to the vegetable mixture, season with salt and pepper.
5
Place the tomatoes in a casserole dish and fill with vegetable-egg mixture. Put the tomato lid on and sprinkle with 2-3 tbsp. oil. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 25 minutes.
6
Remove from the oven and serve.