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Gemista (Yemista)

Gemista (or yemista) is the Greek version of vegetables stuffed with round rice and sometimes ground beef.

Prep Time
45 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs 30 mins
Servings: 6 people
Calories: 781 kcal
Course: Main Course
Cuisine: Mediterranean , Greek

Ingredients

  • 8 large firm tomatoes
  • 4 green bell peppers
  • 2 eggplants
  • 6 potatoes , 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 can crushed tomatoes
  • 1 small bunch parsley , chopped
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons tomato paste
  • 2 tablespoons sugar
  • 2 tablespoons butter
  • salt
  • pepper
  • extra virgin olive oil
  • 8 oz. ground beef (optional)
  • 1¼ cup water
Equipment
  • Baking dish
  • Potato masher

Instructions

    Cup of Yum
  1. Slice the tops of the tomatoes and reserve the cut tops.
  2. Using a spoon, gently remove the flesh from the tomatoes and set aside in a bowl.
  3. Cut off the tops of the eggplants and gently remove the flesh with a spoon. Reserve the cut top of the eggplants.
  4. Cut the flesh of the eggplants into very small cubes and set aside.
  5. 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.
  6. Place the hollowed-out vegetables in a baking dish with a lid.
  7. Season the vegetables with a pinch of salt and half the sugar and add a little butter to the bottom of each.
  8. 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.
  9. 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.
  10. Add the zucchini and sauté for 1 minute.
  11. Add the flesh of the eggplants and garlic and sauté until softened.
  12. Add the ground meat (optional) and mix well. Sauté for 10 minutes, stirring very regularly.
  13. Add the rice and mix well.
  14. Add the canned crushed tomatoes and their juice. Season with salt and pepper.
  15. 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
    Cup of Yum
  1. Pour the filling inside the hollowed-out vegetables and add the potato wedges between the vegetables. Season with salt and pepper.
  2. Pour the tomato mixture mashed with the potato masher over the vegetables.
  3. Cover the vegetables with all cut and reserved tops and add 1¼ cup (300 ml) of water.
  4. Preheat the oven to 350 F (180°C).
  5. Cover the baking dish and bake for 1 hour and 15 minutes.
  6. Halfway through cooking, remove the lid.
  7. Gemista are served hot or cold, possibly accompanied by a piece of feta cheese.