Here is another delicious Greek recipe. Stuffed vegetables, called Gemista. There are many variations to this recipe and this can also be eaten with minced beef. I prefer it with the rice and the vegetables though. You can basically put any vegetables you have at home, every family seem to have their own version of this recipe.
Prep Time: 45 min |Cook Time: 75 min | Servings: 12 pieces
Ingredients
6 Tomatoes
6 Bell peppers (Any color)
1 Egg plant, peel the skin and cut into pieces.
1 Zucchini, finely chopped
1 Small Celery, finely chopped
1 Carrot, finely chopped
1 large red onion, finely chopped
2 cloves of garlic, crushed
500 g/ 18 oz. Rizotto rice or short grain rice
1 tin chopped tomatoes
A small bunch of parsley, finely chopped
A small bunch of fresh mint, finely chopped
2 TBSP tomato puree
1 TSP sugar
5–6 potatoes, peeled and cut into wedges
salt and freshly ground pepper
olive oil
Instructions
1. Start by washing your vegetables thoroughly. Slice off the top of the tomatoes; using a spoon remove the flesh of the tomatoes and keep it in a bowl. (The flesh of the tomatoes will be the base for the tomato sauce for the Gemista.)
2. Slice off the top of the eggplants and remove the flesh, using a spoon or peel it and cut into pieces. set aside, as you will use them later for the filling in the Gemista.
3. Slice off the top of the peppers and remove the seeds and white parts from the inside. Place all the empty vegetables on a large baking tray. Season the empty vegetables with a pinch of salt.
4. Prepare the sauce for the Gemista: In a bowl, add the flesh of the tomatoes, 5-6 tbsps olive oil, the tomato puree, sugar, season with salt and pepper and mix to combine. Set aside.
5. Prepare the filling for the Gemista: In a saucepan add some olive oil and sauté the onions, until translucent. Add the finely chopped carrot, celery and zucchini in the saucepan and sauté for one more minute. At the end add the flesh of the eggplants (chopped) and the crushed garlic and sauté, until aromatic/ soft.
6. Add the rice and continue sautéing, unit it becomes translucent. Pour in 1 tin chopped tomatoes and season with salt and pepper. As soon as the liquid has been absorbed, the stuffing is ready. Remove the pan from the stove and stir in the fresh herbs.
7. Assemble the Gemista: Spoon the filling inside the empty vegetables and place the potatoes, cut into pieces, in between the vegetables. Season with salt and pepper and pour the prepared tomato sauce over the vegetables and in the baking tray. Cover the vegetables with their lids and add 2-3 glasses of water.
8. Cover the Gemista with aluminum foil and bake in preheated oven at 180 degrees C for 60-75 minutes.
9. Halfway through cooking time remove the aluminum foil and bake, until nicely colored and the peppers are completely soft.
10. Serve with some salty feta, enjoy!
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