Craving a warm and hearty vegetarian fix? Zymi by Georgia Mihail has the perfect Lent recipe for you!
Yemista is easy to make and is one of those meals which make you feel so satisfied. The capsicum, tomato and eggplants offer a rich sweet flavour that is perfectly complimented with a juicy, slow-cooked rice (or for those not fasting, flavoursome mince).
To make the yemista, follow Zymi‘s recipe below. Check out our Instagram reel for Zymi’s visual guide too @thegreekherald.
Yemista Recipe:
Prep time: 15 minds
Cook time: 45 minds
Serves: 4-6
Ingredients
- 2 eggplants
- 4 red capsicums, seeds removed and topped
- 2 tbsp olive oil
- 1 brown onion, finely diced
- 1 bunch parsley, finely chopped
- 1/2 bunch mint, finely chopped
- 1/2 bunch dill, finely chopped
- Zest of 1 lemon
- 400g can diced tomatoes
- 1 tbsp tomato paste
- 1/4 C sultanas
- 2 tbsp pine nuts
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup cooked rice
- 1/2 cup water
Method
- Preheat oven to 190C and prepare a rectangular baking dish.
- Cut the base of the capsicums off and remove the seeds, place in dish with lid.
- Cut the eggplant in half and using a small knife cut around to create a border. Make sure not to cut all the way through and scoop out the filling to create an empty shell (take your time with this).
- Roughly chop the removed eggplant and add to a mixing bowl.
- Add the chopped parsley, mint, diced onion, dill, sultanas, pine nuts, olive oil, lemon zest, cooked rice, diced tomatoes and tomato paste. Mix well until combined.
- Season generously with salt and pepper and mix until well combined.
- Place 3/4 of the mixture into each eggplant and capsicum, place lids onto the capsicums.
- Fill the baking dish with the remaining mixture around the stuffed vegetables.
- Add 1/2 cup of water to the dish and tightly cover with aluminium foil.
- Cook in oven for 35-40 minutes or until vegetables are cooked through.
- Remove foil and cook for a further 15 minutes or until slightly golden.
