Gemista (Yeh-mi-STAH) is very popular in Greece, especially in summer! Thanks to the wonderful growing season in Greece, people always have tomatoes, peppers, eggplant, and zucchini readily available in their gardens. Gemista is one of my favourites, as it is a healthy, clean, yet filling meal that everyone is sure to enjoy!
Gemista
Gemista (Yeh-mi-STAH) is very popular in Greece, especially in summer! Thanks to the wonderful growing season in Greece, people always have tomatoes, peppers, eggplant, and zucchini readily available in their gardens. Gemista is one of my favourites, as it is a healthy, clean, yet filling meal that everyone is sure to enjoy!
Ingredients
- 2-3 of each Large tomatoes and green or red peppers
- 1-2 Eggplants (depending on the size)
- 1 Zucchini
- 3 potatoes, peeled and sliced
- ½ cup olive oil
- 1 diced white onion
- 3 tbsp dried parsley
- 1 tsp crushed garlic (about 1-2 cloves)
- 1 tsp pepper
- 1 tbsp salt
- ¼ cup chopped dill (fresh)
- ¼ cup chopped mint (fresh)
- 2 cups Italian rice (arborio or short grain)
- 2 tbsp tomato paste
- 1 + ¼ cup crushed tomatoes
Instructions
- Preheat oven to 375 F
- Wash the fresh produce and cut the tops off the tomatoes and peppers. Make sure to keep the tops and set them aside.
- Peel and slice the potatoes and set aside in a bowl of water (to keep from browning).
- Remove the seeds from the inside of the peppers and the flesh from the tomatoes (set the insides of the tomatoes in a separate bowl). If stuffing an eggplant, remove one thick slice from one side and dig out the flesh with a spoon, putting the flesh in a separate medium bowl.
- Grate one whole zucchini into the bowl with the eggplant flesh.
- In a large skillet, drizzle 3 tablespoons of olive oil and place the diced onion into the hot oil. Cook until translucent, about 1-2 minutes.
- Add the zucchini and eggplant flesh, parsley, garlic, pepper, and salt. Stir to combine.
- Add fresh chopped dill and mint and continue to stir.
- Add the rice, tomato paste, 1 cup of crushed tomatoes, and the remaining insides from the tomatoes (processed).
- Cover and let simmer for 7 minutes on medium heat.
- Once the ingredients have simmered and give off a beautiful aroma, remove from heat and prepare to stuff the vegetables.
- In a large pan, (at least 9×13), place and fill each vegetable ¾ of the way (since the rice will expand in the oven) and cover each vegetable with their corresponding tops.
- Remove the water from the sliced potatoes and toss in 3 tablespoons of the remaining crushed tomatoes. Place in the pan with the vegetables (or in a separate pan, if there’s no room).
- Drizzle the pan with the remaining olive oil and cover with aluminum foil.
- Bake for 45 minutes, then remove the aluminum foil and allow the tops to brown for an additional 15 minutes.
- Remove from oven and let cool for 10-15 minutes before serving to allow the vegetables to absorb the flavors.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @yiamaswithyiayia on Instagram and hashtag it #yiamaswithyiayia.
Thank you to Lloydminster & District Co-Op for their partnership in this project!