The tomato is the star of this Yemista recipe, a classic Greek dish of tomatoes stuffed with rice and vegetables, baked until tender and juicy. Originally from Greece, these stuffed tomatoes are a popular vegetarian dish in summer, when tomatoes are at their best. They are often served as a main course with salad or bread, or as a side dish. The key is to use large, ripe tomatoes that hold up well to the filling and add flavor.
The combination of rice, onion, zucchini, and eggplant, flavored with mint and parsley, creates a tasty and balanced filling. The rice cooks in the tomato juice, absorbing all the flavors. Plus, it's a very versatile recipe: you can substitute the tomatoes with peppers or zucchini, or add ground meat if you don't want it vegetarian. It's ideal for a light dinner or a special lunch.
Prep
1 min
Cook
35 min
Servings
2
Wash, dry and remove the lid from the tomatoes
Empty carefully so as not to break the skin. Reserve empty pulp, tapas and tomatoes
Chop onion, zucchini and eggplant
In a pan with a little extra virgin olive oil, sauté onion, zucchini and eggplant over low heat
While squeezing the lemon, slice the garlic and chop the mint and parsley. Book
In a pan with a little extra virgin olive oil and over low heat, brown the garlic
Add the tomato pulp, peppermint, parsley, salt and freshly ground black pepper. Let it cook on a low heat
Transfer to the blender bowl, whisk well and set aside warm
When the vegetables are soft, add the rice. Saute over low heat for about 5 minutes
Add the tomato pulp, mix well and leave for 3-4 minutes
Add lemon juice, sweet paprika and double the volume of water than rice
Let it cook until the liquid has been absorbed and the rice is mellow
Meanwhile, preheat the oven to 210º heat up and down
Once the rice is done, fill the tomatoes with the mixture from the pan
Put in a baking dish suitable for the oven, covered with parchment paper, and put on the tomato lids
Put in the oven for about 35 minutes
Take out, let it temper
Plate and serve
