Tomates et Courgettes au Caviar Provençale

Tomatoes and Zucchini Filled with an Eggplant, Lemon, and Garlic Purée


  • 3 tomatoes
  • 3 zucchini
  • 1 cup Caviar Provençale
  • 1 tablespoon grated onion
  • 1 tablespoon minced parsley


Cut the tomatoes and zucchini in half. Scoop out some of the pulp from the tomatoes and the seeds from the zucchini. Turn the zucchini and tomato halves upside down and let them drain. Fill the vegetable shells with caviar provençale and garnish with onion and parsley.

An attractive way to serve is to arrange the stuffed vegetables on a bed of watercress or crisp lettuce leaves.