Yemista with Aphrodite Galoytri


1 tub of Aphrodite Galoytri

500g minced beef

3 large tomatoes

2 red capsicums

1 green capsicum

2 small zucchinis

1 large eggplant

2 large potatoes cut in wedges

1 cup Aphrodite Feta

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 parsley chopped

½ cup basil, chopped

1 tsp oregano

¼ tsp. cinnamon

¼ tsp allspice

1 -2 tsp salt

½ tsp pepper



Preheat oven to 180 c

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.

Cut the eggplant in half lengthwise and scoop out most of the flesh to form two shells.

Blanch the eggplant and the capsicums in boiling water for about 3 minutes and drain.

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 Add your rice, cinnamon, allspice and oregano together with the tomato paste. Take off the heat and add all your fresh herbs and feta.

Spoon the mixture into the vegetable shells until they are three quarters full and replace the tops on the tomato’s capsicums and zucchini.

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 Galoytri


Vegetarian version – replace meat with ½ cup of rice

In collaboration with  Sweet Greek 

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