Baked Stuffed Tomato

I had one very large tomato and leftover raw Chapli Kabab. I was looking for another way to eat the Chapli Kabab, so I mixed one raw chapli kabab patty with panko and egg white, stuffed a hollowed-out tomato with it, and baked it. 

It is a bit of a fusion from Italian meatballs (breadcrumbs and egg, except I used panko and egg white), chapli kabab (stuffed in a tomato instead of forming into a patty and frying it), and baked stuffed tomato (a spicier version than regular baked stuffed tomato, and NO CHEESE!).

• 1 large tomato
• 1 tsp salt
• 4 oz raw Chapli Kabab
• 2 tblsp panko
• 1 tbsp egg white
• 1/2 tsp vegetable oil
• 1/4 tsp panko

1. Preheat over to 375 degrees.
2. Cut off the top of the tomato. Set the lid aside. Scoop out the inside. Sprinkle the inside of the tomato with salt and invert the tomato to drain.
3. Mix raw chapli kabab with 2 tblsp panko and egg white. 
4. Pat the inside of the tomato with paper towel and fill the hollowed-out tomato with the chapli kabab/panko stuffing.
5. Place the tomato on a baking dish. Drizzle vegetable oil on top. Cover with the tomato lid. 
6. Bake for 30 minutes. Remove the tomato lid, sprinkle 1/4 tsp panko on top, and broil for 5 minutes.