Greek recipe | Yemista with Aphrodite Galoytri
Vegetarian version – replace meat with ½ cup of rice
In collaboration with Sweet Greek
- 1 tub Aphrodite Galoytri PDO
- 125gm Aphrodite Barrel Aged Feta PDO
- 500g minced beef
- 3 large tomatoes
- 2 red capsicums
- 1 green capsicum
- 2 small zucchinis
- 1 large eggplant
- 2 large potatoes cut in wedges
- 2 large onions grated
- 5 cloves garlic, crushed
- 2 cups short grain rice
- 1 cup olive oil
- 1 cup water
- 2 tbsp tomato paste
- ½ cup mint chopped
- ½ cup basil, chopped
- ½ cup parsley chopped
- 1 tsp oregano
- ¼ tsp. cinnamon
- ¼ tsp allspice
- 1 -2 tsp salt
- ½ tsp pepper
01: Preheat oven to 180 c
02: Slice off and put aside the tops of the tomatoes, capsicum and zucchini. Scoop out the pulp from the tomatoes and zucchini with a spoon and keep this for later. Seed the capsicums without piercing the skin. Sprinkle the interior of the vegetables with salt and set aside.
03: Cut the eggplant in half lengthwise and scoop out most of the flesh to form two shells.
04: Blanch the eggplant and the capsicums in boiling water for about 3 minutes and drain.
05: Arrange all the vegetables in a baking dish. Finely chop all the flesh that has been scooped out from the tomatoes, zucchini and eggplant. Heat half the olive oil in a pan over high heat. Add your meat and cook until brown. Add the onion and the garlic and all the flesh from your vegetables. Cook this mixture for about 5 minutes stirring frequently.
06: Add your rice, cinnamon, allspice and oregano together with the tomato paste. Take off the heat and add all your fresh herbs and feta.
07: Spoon the mixture into the vegetable shells until they are three quarters full and replace the tops on the tomato’s capsicums and zucchini.
08: On a baking dish, arrange the stuffed vegetables and put the potato wedges in between them. Sprinkle a little salt, pour in about 1 cup of water and then drizzle with the remaining olive oil. Bake in a moderate oven for about 1 ½ to 2 hours. If the tops are browning too quickly, cover with foil.
Serve hot or at room temperature on the bed of Aphrodite Galoytri