Gemista

The best Greek recipe with rice stuffing. Fasting food without meat suitable for Vegetarian and Vegans. You should try it!

Preparation Time: 20'	Cooking Time:90'	Serves: 6 portions

Recipe Ingredients:

• 6 large tomatoes
• 3 medium fresh eggplants
• 3 green peppers
• 1 zucchini coarsely ground
• 12 tbsp. steaky rice
• 2 chopped onions
• 1 -1/3 cup olive oil
• 1 small bunch of chopped parsley
• 1 small bunch of fresh chopped mint
• 1 tbsp. sugar
• a pinch of cumin
• salt
• freshly ground pepper

Method:

• For the most beautiful stuffed rice vegetables, wash all the vegetables and open them. Cut 1 slice of each tomato (to keep it together with the tomato we do not completely separate) and with a spoon we empty its crumb, taking care to leave some flesh in the peel so that they do not open later in the filling and baking. Keep the tomato crumb for the sauce. Grind it in a blender.
• Sprinkle each tomato with a little salt and a little sugar. We turn them upside down on a tray, letting their liquids go.
• Cut 1 slice from the top of the pepper and remove the seeds and their white part.
• Cut 1 thin slice from the back of the eggplant so that they sit well in the pan.
• We also remove a slice from the stalk and with a spoon, we empty its crumb and chop it finely. First, grind the tomato sauce in a blender. Keep 1/2 of the ground tomato for the end of the recipe.
• In a deep frying pan, heat 1/2 cup. of the total olive oil and sauté the chopped onion for 2-3 ′. Add the zucchini and eggplant crumbs and sauté for 2-3 minutes, to wither, add the rice. Pour over 1/2 of the ground tomato and 1 tbsp. water. Add salt and pepper and simmer for 5 minutes. Remove the filling from the heat. Sprinkle with chopped herbs. The filling should be quite juicy when we fill the vegetables.
• Fill each vegetable up to 3/4, because it will swell the rice by baking. Put the lids and place them in a deep pan, close to each other.
• Ιn a bowl, whisk the remaining ground tomatoes with the remaining 1 cup olive oil. Add salt and pepper and pour over the pan with a spoon. Finally, add the sugar and sprinkle with the stuffing. Bake in a preheated oven at 180 ° C on the resistors, the first half-hour covered with kitchen foil. Then, remove and continue baking, which lasts a total of 1 hour and 15΄.

Serve hot or cold with Greek feta or yogurt!! They are amazing the next day at room temperature!
Enjoy- KALI OREXI !!

DON'T FORGET TO SERVE GEMISTA WITH GREEK YOGURT!!!

Pair it with...

My Big Fat Greek Wedding