Tomatoes With Eggplant

Directions

1. 1
   Cut the eggplant in half lengthwise and score the cut surfaces with a knife.
2. 2
   Sprinkle with salt and let sit for 1 hour.
3. 3
   Preheat oven to 350 degrees.
4. 4
   Wipe eggplant with paper towels.
5. 5
   Place halves on baking sheet cut side up and sprinkle with 2 tablespoons garlic oil and pepper.
6. 6
   Bake until tender, about 1 hour.
7. 7
   Spoon out flesh, put it in a strainer and let drain.
8. 8
   Heat 1 tablespoon garlic oil in a medium skillet and add onion and mushrooms.
9. 9
   Cover and sweat until tender, about 7 minutes.
10. 10
    Put onion mixture, eggplant, garlic, 1 tablespoon oil, vinegar, mayonnaise and lemon juice in a food processor.
11. 11
    Blend and season with salt and pepper.
12. 12
    Cut tomatoes lengthwise.
13. 13
    Remove seeds.
14. 14
    Fill with eggplant mixture and top with a piece of anchovy.