These savoury stuffed beefsteak tomatoes are a definite show stopper!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 2 people
/ serving 2 people
Feta Cheese, crumbled(ContainsMilk/Lait)
Moroccan Spice Blend
Orange Bell Pepper
Parmesan Cheese, shredded(ContainsMilk/Lait)
Preheat your oven to 425°F (to roast the veggies and the tomatoes). Start prepping when your oven comes up to temperature!
Wash and dry all produce.* Cut eggplant into 1/2-inch cubes. Core, then cut bell pepper into 1/2-inch cubes. On a baking sheet, toss the eggplant, peppers and Moroccan spice blend with 1 tbsp oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the veggies are tender, 22-24 min.
Meanwhile, in a small pot add 3/4 cup water and 1/2 tsp salt. Cover and bring to a boil. Meanwhile, cut the tomatoes lengthwise into three equal slices. Roughly chop the parsley. Juice half the lemon, then cut the remaining lemon into wedges.
Add the bulgur to the small pot with the boiling water. Remove the pot from the heat (still covered) and let stand until the bulgur is tender and water has been absorbed, 15-16 min.
Meanwhile, in a small bowl, combine the feta and parsley. In another small bowl, combine panko, Parmesan and 2 tbsp oil. Season with salt and pepper. On a parchment-lined baking sheet, arrange tomato slices. Sprinkle each slice with the feta mixture, then sprinkle with panko topping. Bake on top rack of oven, until the tomatoes soften and topping is lightly golden, 12-14 min.
Fluff the bulgur with a fork, then stir in 1 tbsp lemon juice and roasted veggies. Season with salt and pepper.
Divide the tabbouleh between plates. Top with the tomato slices. Squeeze over a lemon wedge, if desired. (TIP: The tomato slices will be very hot. Let them rest on the baking sheet until slightly cooled, 2-3 min, before serving!)