Okra and Mushroom filled Tomatoes
Pane-Bistecca
A feast for vegetarians! Spicy seasoned vegetables as a filling for a mild tomato, a fine food, light and with a kick. I have chosen the unusual mixture of okra and enoki mushrooms, because unusual is usual with me!
Tomatoes are botanically considered berries, says Simone from Zimtkringels, she is the host of the 199. Blog event Tomato at Zorra from Kochtopf and since I love everything with tomatoes, I’m of course joining!
Tomatoes are botanically considered berries, says Simone from Zimtkringels, she is the host of the 199. Blog event Tomato at Zorra from Kochtopf and since I love everything with tomatoes, I’m of course joining!
Ingredients
1 big cooking Tomato
5 Okra
1 Handful Enoki Mushrooms
1 tbsp Garlic Chili Sauce from Lee Kum Kee (or 2 garlic cloves, chopped and Chili Flakes)
2 Garlic cloves, chopped
Salt and Pepper
some Olive Oil
Instructions
1
Step 1
Cut the top off the tomato and scrap out the flesh of the tomato. (you can add this to the vegetable when frying them, if you like)
2
Step 2
Heat the oil and fry the thin sliced okra in it. Add the mushrooms, the garlic chili sauce and the garlic and season well. Cook for 10 minutes.
3
Step 3
Put the tomato into a greased gratin dish and fill it with the cooked vegetables. Bake in the oven at 180 C for 20-30 minutes. Serve hot!
Notes
Deliciously unusual!
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