Mum's Yemista (Greek Stuffed Vegetables With Rice)

Recipe by katia
READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut off tops of tomatoes (retain them) and scoop out the pulp (retaining as well). Cut off tops of peppers and remove seeds (retain tops). Cut lengthwise the eggplants and with a spoon scoop out the pulp retaining as well. Cut the end of zucchini and also scoop out the pulp, retaining.
  • Place the vegetables in a pan packed closely but not squashed.
  • Take the pulp of all the vegetables and process it until pureed. Add in a bowl the rice,the vegetable puree, half of the olive oil, the garlic, the onion, the parsley, the spearmint, the salt and pepper. Mix using a spoon.
  • Stuff all the vegetables and place the tops of tomatoes and peppers.
  • Cut the potatoes to byte pieces and spread them between the vegetables.
  • Sprinkle the breadcrumbs, salt again the vegetables and add the rest of olive oil. Combine 1 cup of water.
  • Bake in a preheated oven at 375°F (180°C) for approx 1.5 hour.
  • If you have leftover filling, add in the pan and put on the top some diced tomato. Its the best! I usually make more filling in order to have many plain rice!
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