Yemista Greek Stuffed Vegetables

Directions

Serves 4–5
Prep Time: 30 minutes
Total Time: 2½ hours

This is a traditional Greek recipe for stuffed vegetables, sure to become a favourite! Choose very round fresh tomatoes to make stuffing easier. Either round European eggplant or elongated Asian eggplant will work. While slicing the vegetables, save the tops and sides you trim off, as these will serve as lids during baking. Likewise, save the insides you scoop out, as they will be chopped into stuffing. While this meal bakes, your house will smell amazing, and your stomach will be growling!

• Preheat the oven to 375°F and have a large baking sheet or gratin dish available.
• Put the onion and garlic in a food processor. Pulse until the mixture looks grated (you can coarsely grate instead if you prefer). Transfer the mixture to a large mixing bowl.
• Cut off the tops of the tomatoes and gently remove the insides with a spoon or melon baller, leaving ½-inch walls. Reserve the insides and tops.
• Find the side of the eggplant that sits flattest and cut a thin slice from the opposite side’s entire length and reserve it. Gently remove the insides with a knife or spoon, leaving a ½-inch wall. Reserve the insides and outer slices. Repeat with the zucchini.
• Cut off the red peppers’ tops and reserve them, then use a small knife to remove the interior veins and seeds. Arrange the hollowed-out tomatoes, eggplant, zucchini and peppers on the baking sheet or gratin dish.
• Put the reserved vegetable inside trimmings (not including the vegetables’ tops or sliced-off sides) in a food processor and process for 30 seconds, or until there are no lumps. Transfer to the mixing bowl containing the onion and garlic.
• Put the potato chunks in the food processor and pulse into small pieces. Transfer to the mixing bowl. Add the mint and parsley. Crumble the stock cube and add or add the optional vegetable stock paste. Add the rice and stir well. Season with salt and pepper and drizzle with half of the olive oil; stir well.
• Spoon the stuffing mixture into the tomatoes, eggplant, zucchini and peppers. Fill to the brim, then cover each vegetable with its reserved top or sliced side. Place the potato wedges around the stuffed vegetables and season with salt, pepper and oregano.
• Pour any liquid left in the bowl into the baking dish and add 1 cup water. Drizzle the remaining olive oil over all the vegetables.
• Bake uncovered in the oven for 1½–2 hours, until the rice is cooked, and the potatoes are tender. Replenish the water from time to time as needed.