
By Allison
🇬🇷Gemista (Stuffed Vegetables) with
🇬🇷Gemista (Stuffed Vegetables) with
I'm in Santorini with Marialena the vegan chef at MOD a beatiful vegan boutique hotel where they also serve this dish in their lunch menu!🥰
We made a naturally vegan dish called Gemista, which is vegetables, such as tomato, pepper and aubergine stuffed with rice. It was delicious!
Updated at: Thu, 17 Aug 2023 02:33:27 GMT
Nutrition balance score
Great
Glycemic Index
59
Moderate
Glycemic Load
67
High
Nutrition per serving
Calories543.3 kcal (27%)
Total Fat4.5 g (6%)
Carbs114.3 g (44%)
Sugars14.1 g (16%)
Protein14.3 g (29%)
Sodium897.7 mg (45%)
Fiber11.9 g (43%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

8tomatoes

4green bell peppers

1eggplants

5potatoes
cut into wedges

2red onions
finely chopped

2 clovesgarlic
finely chopped

1zucchini
shredded

500grice
for risotto

1tin chopped tomatoes

parsley
chopped

basil
finely chopped

fresh mint
chopped

2 Tbsptomato paste

2 Tbsporegano

2 tspsalt

freshly ground pepper
to taste

1 Tbspolive oil
to drizzle

1 cupwater
Instructions
Step 1
You can use any vegetables you have on hand. Common vegetables used are tomatoes, bell peppers, courgettes, aubergine and potatoes to roast with the veggies.
Step 2
Prepare the vegetables by slicing the top off and removing the flesh. Grate the flesh of the tomato and chop the flesh of the aubergine. For the pepper cut the lid of and remove the seeds and white parts and discard those.
Step 3
Chop the onions finely and grate the garlic cloves. Add them to a bowl, add the tomato and aubergibe, the grated courgette, chopped tomatoes, tomato paste, raw rice, basil, parsley, olive oil, salt & pepper. Mix everything together than gradually add water and mix again. Place all the emptied vegetables in a big baking tin and stuff the vegetables and top with the lids. Cut the potato into wedges and season with olive oil, salt and oregano.
Step 4
Pour the remaining rice mixture in the free spaces and top with the potato wedges. Now pour a little water in the baking tin, and drizzle olive oil on the vegetable and season with more salt.
Step 5
Bake in the oven covered 1 hour at 180C with then remove cover and bake another 1 hour
Step 6
Serve warm or cold. It's perfect for leftovers the next day.
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