A lighter twist on a classic Mediterranean favorite! These stuffed tomatoes use Slendier’s konjac “rice” instead of regular rice, making the dish lower in carbs but just as delicious and aromatic. Perfect for a summer meal, served hot or cold.


Ingredients (serves 2)

For the tomatoes:

  • 1 pack Slendier-style “rice”

  • 6 large ripe tomatoes

  • 2 garlic cloves (crushed)

  • 1 small onion (diced)

  • Juice of 1 lemon

  • 2 tsp oregano

  • 2 tsp fresh parsley (chopped)

  • 1 tsp cinnamon

  • 50g low-fat feta cheese (crumbled)

  • 2 tsp fresh mint (chopped)

  • 1 tsp olive oil

For the yogurt sauce:

  • ½ cup low-fat yogurt

  • 1 small cucumber (grated)

  • 1 tsp cumin

  • ¼ cup fresh mint leaves (chopped)


Instructions

  1. Prepare the konjac rice according to the package instructions.

  2. Preheat your oven to 180°C (fan setting).

  3. Cut a “lid” from each tomato (about 2 cm from the top). Scoop out the pulp using a spoon, leaving a ½ – 1 cm wall intact. Reserve both lids and pulp (drain the pulp in a sieve).

  4. In a pan, heat the olive oil and sauté the garlic and onion until soft.

  5. In a bowl, mix the konjac rice, sautéed vegetables, tomato pulp, lemon juice, herbs, cinnamon, and feta.

  6. Stuff the tomatoes with the mixture, place the lids back on, and arrange them in a lightly greased baking dish. Bake for about 30 minutes or until soft.

  7. Meanwhile, combine all yogurt sauce ingredients in a bowl and refrigerate.


Serve the tomatoes warm or cold, topped with the refreshing yogurt sauce.