Gemista (Stuffed Vegetables)
Another traditional Greek dish to warm up your day. Some say it tastes even better the next day
Another traditional Greek dish to warm up your day. Some say it tastes even better the next day
Info
Prep Time:
20mCook Time:
75mDifficulty Level:
Ingredients
Serves 5
- 5 red tomatoes, ripe and firm
- 5 bell peppers
- 1 zucchini, grated
- 1 eggplant, grated
- 2 onions, diced
- 1 cup Carolina rice
- 1 ½ cups extra-virgin olive oil
- 1 bunch fresh parsley, chopped
- 1 bunch fresh spearmint, chopped
- 1/3 cup pine nuts
- 1/3 cup black raisins
- Salt,
- Freshly ground pepper
- 3 tomatoes, grated
Directions
Cut a slice off the top of the tomatoes (to use as a lid) and spoon the flesh into a bowl, making sure to leave enough flesh along the sides to prevent the tomato from cracking open in the oven.
Put the tomato flesh in a food processor and pulse.
Slice off the top end of the peppers and remove the seeds and fibers.
Heat ½ cup olive oil in a deep skillet and sauté the onion over medium heat for a few minutes, until transparent.
Stir in the grated zucchini and eggplant.
Bubble away for a few minutes until the vegetables begin to soften.
Add the rice, tomato flesh and season.
Pour 1 cup water and bring to a boil for 5 minutes.
The stuffing should be fairly juicy (runny).
Finish with the pine nuts, raisins, and chopped herbs.
Fill the tomatoes and peppers with the juicy stuffing, about ¾ full.
Cover with the lids and transfer to a baking dish, placing one close to the other.
Mix the 3 grated tomatoes and remaining olive oil (1 cup) in a bowl.
Season and pour over the food.
Cover with aluminum foil and bake in a preheated oven at 360°F for 1 hour and 15 minutes. Remove the foil after the first 30 minutes.