Stuffed vegetables with rice & herbs (gemista)
Stuffed vegetables with rice & herbs (gemista)
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Stuffed vegetables with rice & herbs (gemista)
Υλικά
- 8 ripe tomatoes
- 8 bell peppers
- 2 eggplants
- 4 zucchinis
- 4 large onions
- 12 zucchini blossoms
- 12 grape leaves
- 2 medium potatoes, cut into wedges
- 80 ml olive oil
- Salt & freshly ground black pepper
For the filling
- 400 g Carolina rice (or medium-grain rice)
- 4 onions, finely chopped
- 4 garlic cloves, finely chopped
- 1 bunch fresh parsley, leaves only, finely chopped
- 1 bunch fresh dill, tender fronds only, finely chopped
- ½ bunch fresh mint, leaves only, finely chopped
- 150 ml olive oil
- Salt & freshly ground black pepper
- The flesh from the zucchinis, eggplants, tomatoes and onions, finely chopped
Εκτέλεση
Preparing the vegetables
Wash all the vegetables thoroughly. Cut a lid from the tomatoes and peppers and carefully remove their flesh.
Using a small spoon, hollow out the eggplants, zucchinis and onions to create space for the filling. Finely chop the flesh from the eggplants, zucchinis and onions, as it will be used in the filling.
Carefully clean the zucchini blossoms by removing the stamens and set them aside.
Finely chop the dill, parsley and mint.
For the filling
Heat the olive oil in a large pot and sauté the onions and garlic until softened and translucent.
Add the chopped eggplant and zucchini flesh and cook for a few minutes until softened and fragrant.
Rinse the rice under cold running water until the water runs clear. Add it to the pot and stir for 1–2 minutes until the grains become glossy.
Add the chopped tomato flesh along with its juices, the dill, parsley and mint. Pour in ½ glass of cold water, season with salt and pepper, and stir well.
Allow the filling to simmer gently for a few minutes, until the rice begins to absorb the liquid. Remove from the heat and let the mixture cool slightly.
Filling the vegetables
Season the inside of all the vegetables with salt and pepper.
Fill the tomatoes, peppers, zucchinis, eggplants and onions about three-quarters full, leaving enough room for the rice to expand during cooking.
Fill the zucchini blossoms with a small amount of filling, gently fold the petals inward and place them in the baking tray.
Wrap a small amount of filling in each grape leaf and arrange them between the vegetables.
Place all the stuffed vegetables in a large baking tray. Arrange the potato wedges in the empty spaces between them. Season the potatoes with salt and pepper and drizzle the remaining olive oil over the entire tray.
Cover the tray tightly with baking paper and aluminum foil.
Bake in a preheated oven at 180°C (350°F) for approximately 1 hour and 30 minutes.
Remove the cover and continue baking for another 15–20 minutes, until the vegetables are beautifully caramelized and golden brown.
Allow the dish to rest for 15–20 minutes before serving.
The secret to traditional Greek stuffed vegetables is a generous amount of fresh herbs and good-quality olive oil.
Do not overfill the vegetables, as the rice will expand while baking.
Rinse the rice thoroughly under running water to remove excess starch and keep the grains fluffy during cooking.
