🇬🇷Gemista (Stuffed Vegetables) with

Name: 🇬🇷Gemista (Stuffed Vegetables) with
Cuisine: European, Mediterranean, Greek
Ingredients: 8 tomatoes; 4 green bell peppers; 1–2 eggplants; 5–6 potatoes, cut into wedges; 2 red onions, finely chopped; 2 cloves of garlic, finely chopped; 1 zucchini, shredded; 500g/ 18 oz. rice (for risotto); 1 tin chopped tomatoes; a small bunch of parsley, chopped; a small bunch of basil, finely chopped; a small bunch of fresh mint, chopped; 2 tbsp tomato paste; 2 tbsp oregano; 2 tsp salt; freshly ground pepper to taste; 1 tbsp olive oil to drizzle; 1 cup water

6 steps

🇬🇷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

Moderate

Glycemic Load

High

Nutrition per serving

Calories544 kcal (27%)

Total Fat4.5 g (6%)

Carbs114.3 g (44%)

Sugars12.1 g (13%)

Protein14.3 g (29%)

Sodium897.7 mg (45%)

Fiber11.9 g (43%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 clovesgarlic

500grice

1tin chopped tomatoes

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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