Tomatoes Stuffed with Eggplant Caviar | RICARDO

Ingredients

• 2 eggplants, about 400 g each, halved
• 8 roasted cloves garlic (see note)
• 1 sprig fresh thyme, chopped
• 1 teaspoon (5 ml) chopped parsley
• 1/2 teaspoon (2.5 ml) lemon juice
• Salt and pepper
• 12 to 16 small vine tomatoes