4 firm and ripe tomatoes
1/2 cup of cooked rice
1 fillet of salted anchovy
1 diced eggplant
1 minced garlic clove
Lime juice from 1 lime
Salt, oil, and parsley to taste
Sauce
1 diced tomato without peel or seeds
1 minced garlic clove
1/2 cup of warm water
Salt and oil to taste
4 firm and ripe tomatoes
1/2 cup of cooked rice
1 fillet of salted anchovy
1 diced eggplant
1 minced garlic clove
Lime juice from 1 lime
Salt, oil, and parsley to taste
Sauce
1 diced tomato without peel or seeds
1 minced garlic clove
1/2 cup of warm water
Salt and oil to taste
Cut off the top of each tomato, scoop out the pulp carefully, and reserve
Cook the rice in plenty of salted water for about 15 minutes
Drain and reserve
Quickly sauté the eggplant in a little oil
Add the cooked rice, anchovy, minced garlic, lime juice, parsley, and season with oil
Remove from heat and let it cool
Fill the tomatoes and arrange them on a lightly oiled plate
Bake in a medium oven for 15 minutes
Sauce: blend all ingredients with a fine wire whisk
Spread the sauce on the serving dish, arrange the stuffed tomatoes, and serve chilled or at room temperature
