Recipe of Yemista

Join me and let's see how to make Yemista

Instructions:

Step 1
• Wash, dry and remove the lid from the tomatoes
Step 2
• Empty carefully so as not to break the skin. Reserve empty pulp, tapas and tomatoes
Step 3
• Chop onion, zucchini and eggplant
Step 4
• In a pan with a little extra virgin olive oil, sauté onion, zucchini and eggplant over low heat
Step 5
• While squeezing the lemon, slice the garlic and chop the mint and parsley. Book
Step 6
• In a pan with a little extra virgin olive oil and over low heat, brown the garlic
Step 7
• Add the tomato pulp, peppermint, parsley, salt and freshly ground black pepper. Let it cook on a low heat
Step 8
• Transfer to the blender bowl, whisk well and set aside warm
Step 9
• When the vegetables are soft, add the rice. Saute over low heat for about 5 minutes
Step 10
• Add the tomato pulp, mix well and leave for 3-4 minutes
Step 11
• Add lemon juice, sweet paprika and double the volume of water than rice
Step 12
• Let it cook until the liquid has been absorbed and the rice is mellow
Step 13
• Meanwhile, preheat the oven to 210º heat up and down
Step 14
• Once the rice is done, fill the tomatoes with the mixture from the pan
Step 15
• Put in a baking dish suitable for the oven, covered with parchment paper, and put on the tomato lids
Step 16
• Put in the oven for about 35 minutes
Step 17
• Take out, let it temper
Step 18
• Plate and serve