Stuffed Toma­toes

India Today - - FOOD -


Small toma­toes 8, hard- boiled eggs 4, al­li­oli or gar­lic 6 , may­on­naise, salt and pep­per, pars­ley 1ta­ble­spoon white bread­crumbs 1 ta­ble­spoon Method

Cut out the core with a sharp knife and mak­ing a '+' in­ci­sion on the other end of the toma­toes. Put the toma­toes in a pan of boil­ing water for 10 sec­onds, re­move and plunge into a bowl of iced or very cold water to stop the toma­toes from cook­ing and go­ing mushy and soft. Slice the tops off the toma­toes, and re­move the seeds and in­sides, ei­ther with a tea­spoon or small, sharp knife. Mash the eggs with the may­on­naise, salt, pep­per and pars­ley. Stuff the toma­toes with the fill­ing and firmly press it down so that it set­tles. Cover with a cling­film and re­frig­er­ate for at least an hour. Slice with a sharp carv­ing knife into rings. Sprin­kle chopped pars­ley and then serve.


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