Prick the eggplant to prevent them bursting while in the oven.
Place each eggplant in foil on a roasting tray and bake for about 45 minutes until they feel very soft.
Once cooled peel them and drop into a strainer; press out as much of the juice as possible.
Finely chop with a knife until you get a paste like mixture.
Mix with garlic hummus dip and if you need to, add a bit of olive oil
Add the lemon juice
Salt and pepper to taste
Add chopped dill (optional)
Wash tomatoes and cut just the top off
Scoop the seeds and flesh out (you can add these to the eggplant hummus mixture if you like)
Flip them over to drain excess water
Stuff tomatoes with eggplant hummus mixture using a small spoon
Serve these stuffed tomatoes within hours of preparing them as they're quite perishable. If they stay in the fridge overnight they'll get a bitter flavor and become soft. You may add other herbs instead of dill. Fresh basil, oregano or parsley work pretty well in this recipe We like serving these with olives, feta cheese and whole wheat bread with mixed seeds If you want to make these bite size, use cherry tomatoes. Great option for parties where these are served as appetizers