Stuffed tomatoes with fava bean,
vegetables and EvLOGIMENO

Our vegeterian chef Nikos Gaitanos suggests

1. Boil the fava beans until it smoothens without melting, for about 10-12 minutes and sieve.
2. Cut the eggplants, zucchini and pepper into cubes, chop the onion and garlic.
3. Pour half the oil in a pan and sauté the vegetables until they are brown. Pour in the wine. Add the fava beans, coconut milk, EvLOGIMENO, oregano, thyme, salt and pepper. Cook for about 5 minutes or until EvLOGIMENO melts.
4. Chop of the top part of the tomatoes and take out their flesh.
5. Stuff the tomatoes with the mixture and sprinkle every tomatoe with half tablespoon breadcrumbs.
6. Place the tomatoes in a baking tray, sprinkle them with the rest of the olive oil and bake in preheated oven at 180C / 356F for about 10 minutes.
7. Serve every tomato with a little graded EvLOGIMENO and sprinkle with parsley.
8. Use rice or baked potatoes for accompaniment.

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