Yemista Me Ryzi

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 spring onion, finely chopped
• 1 bunch fresh parsley, finely chopped
• 1 lb zucchini, grated
• 2 medium carrots, grated
• 1/2 eggplant, peeled and grated
• 1 cup olive oil, divided
• 4 firm tomatoes
• 4 medium zucchini
• 4 small eggplants
• 4 bell peppers (green bell, or banana)
• 1 1/2 cups long grain rice, cooked
• 1 tablespoon sea salt
• 1 teaspoon fresh ground pepper
• toasted breadcrumb

Recipe

• 1 wash the vegetables carefully and dry. with a paring knife, cut the caps off the tomatoes, peppers, and eggplant, and both ends off the zucchini and set aside. with a spoon, scoop out the pulp and seeds from the eggplant, zucchini, and peppers, and discard.
• 2 scoop out the tomato pulp, chop well, and set aside. lightly salt the interior of all vegetables.
• 3 tip: scoop out vegetables leaving a thin shell, about 1/8 inch.
• 4 in a pot, heat 1/2 cup of olive oil and sauté the onion for about 2-3 minutes. add grated zucchini, eggplant, and carrots, and cook over low heat for 10 minutes. add the tomato pulp and continue to cook for 5 minutes. remove from the heat and set aside to cool for 15 minutes, and put in a bowl. add the rice, parsley, salt, and pepper, and mix well with a spoon until blended.
• 5 with a spoon, fill vegetables loosely with the rice mixture, place in a roasting pan packed closely but not squashed, with caps covering the tops and ends. place tomatoes (and small bell peppers if used) upright, lie the others on their sides. pour 1/2 cup olive oil and 1/2 cup water over the top, sprinkle the tops of the upright vegetables with toasted breadcrumbs, and bake at 450f (230c) for 1 hour. halfway through, turn the vegetables that are placed on their sides.