A Greek recipe : Stuffed Tomatoes and Peppers or “Gemista”! Ready to cook Greek? Then this traditional Greek dish is easy to make, and delicious. Also good for any season.
You can find this dish, Stuffed Tomatoes and Peppers or “Gemista”, on most menus of Greek taverns and it is very popular to cook it at home as well. If you want to impress your friends with a Greek meal, gemista is always a good choice! We also suggest to accompany it with a bottle of Greek wine or ouzo as an aperitif.
Enjoy your meal! Καλή σας όρεξη!
3 not too ripe and 4 very ripe tomatoes
3 aubergines ( small or Tsakonian type)
1 large onion
2 garlic cloves
½ bunch finely chopped mint
½ bunch finely chopped parsley
salt and pepper
1 ½ cup Carolina rice ( unless you prefer the glazed type of rice )
Take the filling and the seeds out of the tomatoes (*) and put it in the blender with the remaining tomatoes. Empty the inside of the aubergines and the peppers.
In a large bowl mix most of the tomato puree with the other ingredients (except the breadcrumbs, potatoes and the courgettes). Put tomatoes, peppers and aubergines in an oven tray and stuff with the filling (not to the top). Cut the potatoes and courgettes into small cubes and put them
between the peppers and the aubergines. Sprinkle with breadcrumbs, olive oil and water.
Cook in the oven for about 1 hour at 170 degrees Celsius. After 30 minutes, open the oven, and with a spoon pour the oil and water from the tray over the stuffed vegetables.
*Cut the tomatoes and the peppers only on top, so that you can have a small lid.
Brown the finely chopped onions, the garlic and the rice before filling the vegetables. Add the insides of the vegetables, dill and parsley, salt and pepper, pour ½ glass of water and simmer for a few minutes until water is absorbed. Take off the heat and let cool down.
Good luck ! We would love to receive a picture of your dish of gemista!
Interested in cooking one more dish? Then try this —->