- 10 servings
- 2 hrs 10 mins
- 250 kcal
Gemista is always a crowd-pleaser and a very popular recipe that uses commonly available ingredients. A traditional Greek dish of stuffed fresh vegetables, full of flavours and vibrant colours! There is a variety of different ways to cook Gemista, but all of them have rice and herbs in common. They are made either with ground beef or without and they are served as an appetizer, side dish or main course. For us, it is always the main course, accompanied by feta cheese and fresh bread. 😋
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- To assemble
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Once you slice and empty the tomatoes, turn them upside down inside the baking pan to drain their liquids while preparing the filling.
It’s best to use ripe tomatoes because it’s easier to remove their flesh.
Depending on the size of the vegetables, there may be some left over filling. Wrap it in a piece of baking paper and baking along with the vegetables.
Start by slicing off the top part of the tomatoes and peppers and carefully empty their insides with a spoon. Keep their top par, blend their flesh and set aside for the filling (note: throw away the seeds from the peppers).
Filling: In a large pot add the olive oil and sauté the onions for 4 minutes.
Add the pine nutes, raisins and the grated carrot and sauté for 3 more minutes.
Add the rest of the ingredients (spring onions, dill, parsley, rice, salt, pepper, sugar, cumin, vegetable stock cube) plus the blended vegetables from the first step, and stir them for a couple of minutes.
Assembly: Add a pinch of salt to each vegetable before filling them.
Using a spoon, fill up each vegetable with the filling from step two and close their top. Do not overfill them because the rice will expand while cooking.
Peel the potatoes, cut them in thick slices and add them to the baking pan.
Grate two tomatoes and pour them in the baking pan along with the olive oil.
Add a bit of extra salt and sprinkle breadcrumbs on the top of each vegetable.
Cover with alumin foil and bake in a pre-heated oven at 180ºC (350ºF) for 40 minutes and then remove the alumin foil and bake for another 40 minutes.
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