Gemista (Yemista)
User Reviews
5
2 reviews
Excellent
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Prep Time
45 mins
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Cook Time
1 hr 45 mins
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Total Time
2 hrs 30 mins
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Servings
6 people
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Calories
781 kcal
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Course
Main Course
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Cuisine
Mediterranean, Greek
Gemista (Yemista)
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Gemista (or yemista) is the Greek version of vegetables stuffed with round rice and sometimes ground beef.
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Ingredients
- 8 tomato large, firm
- 4 green bell pepper
- 2 eggplant
- 6 potato cut into wedges
- 2 red onions , finely chopped
- 2 cloves garlic , finely chopped
- 1 zucchini , finely diced
- 2½ cups round rice (risotto type)
- 14 oz crushed tomatoes canned
- 1 parsley chopped, small bunch
- 2 tablespoons mint chopped, fresh
- 2 tablespoons tomato paste
- 2 tablespoons sugar
- 2 tablespoons butter
- salt
- black pepper
- extra virgin olive oil
- 8 oz. ground beef (optional)
- 1¼ cup water
Equipment
- baking dish
- Potato masher
Instructions
- Slice the tops of the tomatoes and reserve the cut tops.
- Using a spoon, gently remove the flesh from the tomatoes and set aside in a bowl.
- Cut off the tops of the eggplants and gently remove the flesh with a spoon. Reserve the cut top of the eggplants.
- Cut the flesh of the eggplants into very small cubes and set aside.
- Cut off the tops of the bell peppers and remove the seeds and white parts from the inside. Reserve the cut tops of the peppers.
- Place the hollowed-out vegetables in a baking dish with a lid.
- Season the vegetables with a pinch of salt and half the sugar and add a little butter to the bottom of each.
- In a bowl, place the reserved tomato flesh, 6 tablespoons of extra virgin olive oil, the tomato paste, the remaining sugar and mix well, mashing with a potato masher. Season with salt and pepper. Set aside.
- In a non-stick Dutch oven, pour 3 tablespoons of extra virgin olive oil and heat over medium heat. Sauté onions over low to medium heat until translucent.
- Add the zucchini and sauté for 1 minute.
- Add the flesh of the eggplants and garlic and sauté until softened.
- Add the ground meat (optional) and mix well. Sauté for 10 minutes, stirring very regularly.
- Add the rice and mix well.
- Add the canned crushed tomatoes and their juice. Season with salt and pepper.
- As soon as all the liquid is absorbed, the stuffing is ready. Remove the pan from the heat and stir in the fresh herbs. Mix well.
Assembly
- Pour the filling inside the hollowed-out vegetables and add the potato wedges between the vegetables. Season with salt and pepper.
- Pour the tomato mixture mashed with the potato masher over the vegetables.
- Cover the vegetables with all cut and reserved tops and add 1¼ cup (300 ml) of water.
- Preheat the oven to 350 F (180°C).
- Cover the baking dish and bake for 1 hour and 15 minutes.
- Halfway through cooking, remove the lid.
- Gemista are served hot or cold, possibly accompanied by a piece of feta cheese.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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