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@major_dancestudio: 【 MAJOR Dance Studio 】 体験レッスンやビジターレッスンで非会員様も受講できます🌟 ご入会はHPから😉 是非遊びにきてね🫶🏻 しのちゃん、おとちゃんありがとう🕊️ @ILLIT @MAJOR Dance Studio #major #majordancestudio #illit #itsme

MAJOR Dance Studio
MAJOR Dance Studio
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Monday 01 June 2026 11:00:00 GMT
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A family recipe passed down through three generations!! For a baking pan 10x12 inches (approx. 23x33 cm): INGREDIENTS Vegetables for stuffing: 6 ripe tomatoes 2 green bell peppers 3 eggplants (cut to match the height of your pan) 2 large zucchinis (cut to match the height of your pan) 1 large potato (used between the stuffed veggies to help them stand) For the Filling Mixture: 1 bunch fresh dill, chopped 1 bunch fresh parsley, chopped 1 bunch fresh mint (diosmos), chopped 2-3 onions, blended 3-4 very small zucchinis, blended The inside flesh of the eggplants, blended The flesh of 3-4 tomatoes, blended Use only 1/3 of the tomato juice for the filling – reserve the rest to drizzle over the pan. ½ cup (100 g) black small raisins 1¼ cups (300 g) rice ¼ cup (50 ml) extra virgin olive oil Salt and pepper For Assembly in the Pan: The remaining 2/3 of the blended tomato juice ⅔ cup (150 ml) extra virgin olive oil Breadcrumbs for topping INSTRUCTIONS Prepare the vegetables: Carefully cut the tops off the tomatoes, peppers, eggplants and zucchinis, and scoop out their insides with a spoon, making sure not to tear the skin. Keep the tops to use as lids. Keep the flesh of the tomatoes, peppers, and eggplants to use in the filling. Discard the inside of the large zucchinis (they’re too watery). Instead, use 3–4 small zucchinis, blended. Make the filling: In a large bowl, combine gently all the ingredients of the filling mixture. Stuff the vegetables: Fill each tomato, pepper, zucchini, and eggplant but don’t overfill it , to allow room for the rice to expand. Replace their “lids” and arrange them snugly in the baking pan. Use slices of potato in between to keep the vegetables upright and stable. Finish the pan: Pour the remaining ⅔ of the tomato juice evenly over all the stuffed vegetables. Drizzle with ⅔ cup olive oil. Sprinkle a little breadcrumb on top of each vegetable for a golden, crisp finish. Bake: Bake uncovered at 425°F (220°C) for 30 minutes. Then reduce heat and bake for 1.5 hours at 350°F (180°C), until the vegetables are tender and beautifully caramelized. Enjoy! #gemista #stuffedvegetables #greekcuisine🇬🇷 #mediterraneandiet #greekrecipes #alexandrashome #fypシ゚viral
A family recipe passed down through three generations!! For a baking pan 10x12 inches (approx. 23x33 cm): INGREDIENTS Vegetables for stuffing: 6 ripe tomatoes 2 green bell peppers 3 eggplants (cut to match the height of your pan) 2 large zucchinis (cut to match the height of your pan) 1 large potato (used between the stuffed veggies to help them stand) For the Filling Mixture: 1 bunch fresh dill, chopped 1 bunch fresh parsley, chopped 1 bunch fresh mint (diosmos), chopped 2-3 onions, blended 3-4 very small zucchinis, blended The inside flesh of the eggplants, blended The flesh of 3-4 tomatoes, blended Use only 1/3 of the tomato juice for the filling – reserve the rest to drizzle over the pan. ½ cup (100 g) black small raisins 1¼ cups (300 g) rice ¼ cup (50 ml) extra virgin olive oil Salt and pepper For Assembly in the Pan: The remaining 2/3 of the blended tomato juice ⅔ cup (150 ml) extra virgin olive oil Breadcrumbs for topping INSTRUCTIONS Prepare the vegetables: Carefully cut the tops off the tomatoes, peppers, eggplants and zucchinis, and scoop out their insides with a spoon, making sure not to tear the skin. Keep the tops to use as lids. Keep the flesh of the tomatoes, peppers, and eggplants to use in the filling. Discard the inside of the large zucchinis (they’re too watery). Instead, use 3–4 small zucchinis, blended. Make the filling: In a large bowl, combine gently all the ingredients of the filling mixture. Stuff the vegetables: Fill each tomato, pepper, zucchini, and eggplant but don’t overfill it , to allow room for the rice to expand. Replace their “lids” and arrange them snugly in the baking pan. Use slices of potato in between to keep the vegetables upright and stable. Finish the pan: Pour the remaining ⅔ of the tomato juice evenly over all the stuffed vegetables. Drizzle with ⅔ cup olive oil. Sprinkle a little breadcrumb on top of each vegetable for a golden, crisp finish. Bake: Bake uncovered at 425°F (220°C) for 30 minutes. Then reduce heat and bake for 1.5 hours at 350°F (180°C), until the vegetables are tender and beautifully caramelized. Enjoy! #gemista #stuffedvegetables #greekcuisine🇬🇷 #mediterraneandiet #greekrecipes #alexandrashome #fypシ゚viral
Scramble up ur name & I’ll try to guess it😍❤️ #foryoupage #PetsOfTikTok #aesthetic
Scramble up ur name & I’ll try to guess it😍❤️ #foryoupage #PetsOfTikTok #aesthetic


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