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Yiemista Recipe

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This recipe for Yiemista is from Bucko's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Stuffed Vegetables:

4 large tomatoes
4 green bell peppers
1/2 tsp. sugar
5 T. olive oil
1 T. tomato puree, diluted in 3/4 cup hot water
1/2 tsp. dried oregano, or Greek rigani

Stuffing:
2 medium onions, finely sliced
1/2 c. olive oil
1 small aubergine, peeled, trimmed and cubed
1 c. long-grain rice, rinsed and drained
2 oz. pine nuts, toasted lightly in a dry frying pan
3 T. fresh mint or dill, finely chopped
4 T. parsley, finely chopped
Salt and freshly ground pepper
Directions:
Directions:
Preheat Oven: 375º

Cut a round from the top of each tomato and pepper and reserve for sealing.
Seed peppers, scoop most of the tomato flesh out with a teaspoon, chop, and reserve it for the stuffing.
Invert tomatoes on a plate to drain but reserve their juices for the stuffing.
Sprinkle a little sugar into each tomato before stuffing it.
Brown the onions lightly in hot oil in a frying pan.
Add the aubergine and sauté together briefly.
Mix with remaining stuffing ingredients and the reserved tomato flesh.
Fill each vegetable lightly and arrange upright in a baking dish.
Seal with the reserved tops, pour over the tomato paste and 5 T. of olive oil, sprinkle with the oregano and seasoning.

Bake: 1 1/2 Hours, basting occasionally.

This dish can be served hot or at room temperature.

 

 

 

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