Stuffed tomatoes – Yemista

* vegan Greek recipe
* Ingredients: 4 portion

✓1 large onion, grated
✓bunch of finely chopped mint
✓bunch of finely chopped parsley
✓bunch of finely chopped fennel or dill
✓flesh of 6 tomatoes, pureed
✓flesh of 1 eggplant, finely chopped (optional)
✓salt, pepper, cumin and oregano to taste

Place the onion, aubergine pulp, mint, parsley, fennel, salt, pepper, cumin and oregano in a bowl. Using a blender, turn the tomato flesh into pulp, add 2/3 of it to the onion mix, then add 1/2 cup of olive oil, and mix everything well.  Omit any herbs you don't have access to; these stuffed vegetables can be made with any herb favorites, although the ones I have listed are the traditional Greek ones.