Tomato stuffed with aubergine puree

Grill the aubergines until soft, in a tray in your oven at the highest temperature or on a barbecue grill, turning them over once if necessary. Peel the aubergines while still hot or cut them in half and use tablespoon to scoop out the pulp. Leave to drain for at least 30 minutes. Chop up the aubergine pulp using a wooden knife, bot a blender, because you want a creamy texture. Stir in the oil and the onions (if desired). Cut a cap off each tomato, preserving the green stem if possible, and remove the seeds using a teaspoon. Take care not to pierce the skin. Fill the tomatoes with the aubergine puree, put the cap back on and serve.