Yemista

Yemista

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 20 minutes

Cook: 45 minutes

Method: Moderate

Course: Main Course

Type: Greek

Key Ingredients:

A traditional dish of Greece - capsicums are stuffed with a tasty mixture and baked till soft and golden

Ingredients

Large green capsicum, top and base sliced off and seeded to make a cup 1
Large red capsicum, top and base sliced off and seeded to make a cup 1
Large yellow capsicum, top and base sliced off and seeded to make a cup 1
Large zucchini, cut into 3 pieces and pulp taken out to make cups 1
Large tomato, top sliced off and pulp removed to make a cup 1
Oil 2 tbsps
Medium onion, finely chopped 1
Salt to taste
Black peppercorns, crushed to taste
Tomato puree 2 tbsps
Rice, cooked 2 cups
Fresh coriander leaves, finely chopped 2 tbsps
Fresh mint leaves, finely chopped 2 tbsps

Methods

Preheat oven to 200º C.
Heat oil in a non-stick pan, add onion and saute on medium heat for 2-3 minutes or till soft.
Add zucchini and tomato pulp and mix and mash.
Add salt, crushed peppercorns, tomato puree and rice. Mix gently so that the rice grains do not break. Add coriander leaves and mint leaves and mix well.
Stuff the all the three coloured capsicum cups, zucchini cup, tomato cup with the rice mixture and press lightly.
Place these stuffed vegetables in a buttered baking dish. Keep the dish in the preheated oven and bake for 30 minutes.
Serve hot.

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