Yemista directly translates to “stuffed” You can use a variety of vegetables to stuff with rice, herbs and everything delicious! My personal favourites are the tomatoes. This recipe is great all year round. Don’t be afraid to experiment with different types of vegetables. My favourites include: tomatoes, capsicums (any colour), zucchini, eggplant and potatoes.

2 ripe tomatoes
1 zuccini
1 onion
1/4 cup fresh dill chopped
1/4 cup fresh parsley chopped
1 cup basmati rice
1/4 cup olive oil
Salt & Pepper

-The vegetables
3-4 medium-sized tomatoes
3 medium-sized capsicums
1 large Zuccini
1 Eggplant
3/4 Potatoes – quartered lengthways

Pre-heat you oven to 200 degrees fan.

Rinse all the vegetables well. Remove the excess stem from the peppers. All the vegetables will need “lids” so you will have to cut a lid off of each of the vegetables you use. Once you cut the lids off the tomatoes, zucchini and eggplants, you will need to scrape out the insides of the vegetables and put them into a food processor. In the food processor also add in the onion, ripe tomatoes, dill and parsley and process until a smooth liquid forms.

Pour the mixture into a bowl and add in the rice, olive oil, and salt and pepper to taste (you will need more salt than usual as the rice will absorb the taste of the salt)

Fill your vegetable cases using a spoon to almost all the way to the top and place the lids on them. Position the vegetables in your baking dish – keep them propped up by adding in your chopped potatoes.

Season the tray with salt & pepper and add 1 cup of water to the dish. Drizzle with olive oil and cover with aluminium foil.

Cook in the oven for approximately 30/40 minutes then remove the aluminium foil and cook for a further 45/60 minutes. All the vegetables should be cooked well appear to be slightly charred.

Enjoy this dish with plenty of feta cheese and fresh bread.

Kali Orexi

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