I saw in a photo in a magazine that inspired me to make my own filled tomato with all vegan ingredients, such as Bulgur, roasted aubergine, lots of fresh herbs and leftover Falafel from the Israeli stand at the market.
We call this beautiful tomato "Ochsenherz Tomate" .
My dictionary translates it "bovine heart" but there might be another name for it in English, - tell me if you know it, please!
2 large tomatoes
2 cups of cooked and cooled bulgur
1 cup diced and roasted aubergine
3 falafel cut in cubes
parsley, chives, 2 mint leaves all cut with a knife, add cilantro if you like, I love it!
3 tbsp olive oil
1 tbsp vinegar
1 tsp maple sirup or honey
juice from ½ a lemon
salt, pepper, chili
Wash and behead the tomato ¼ off the top, scrape carefully the iinside out, while you hold it in your hand so you feel how much body this soft shell of a cup still needs without falling apart when you have to transfer it. keep the scraps refrigerated and use it soon in a salad or in a sauce.
Mix the bulgur with all the other vegetables and the falafel. Mix the dressing all in a separate bowl and pour it over the salad.
Now all there is to do is find a pretty plate and serve the tomatoes filled with the salad.
This is a recipe for two, but you can easily double or triple it for a bigger party.