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GEMISTA

Not just for fasting, this vegetarian dish is a year-round favorite for most Greeks. Legend has it that stuffed vegetables are tastier if eaten the next day; we can assure you that this rumor is true!

Check out this delicious recipe, courtesy of celebrity chef Argiro Barbarigou!

Ingredients

-5 red tomatoes, ripe and firm

-5 bell peppers

-1 zucchini, grated

-1 eggplant, grated

– 2 onions, diced

-1 cup Carolina rice

-1 ½ cups extra-virgin olive oil

-1 bunch fresh parsley, chopped

-1 bunch fresh spearmint, chopped

-1/3 cup pine nuts

-1/3 cup black raisins

-Salt, freshly ground pepper

-3 tomatoes, grated

GEMISTA

Method

-Cut a slice off the top of the tomatoes (to use as a lid) and spoon the flesh into a bowl, making sure to leave enough flesh along the sides to prevent the tomato from cracking open in the oven.

-Put the tomato flesh in a food processor and pulse.

-Slice off the top end of the peppers and remove the seeds and fibers.

-Heat ½ cup olive oil in a deep skillet and sauté the onion over medium heat for a few minutes, until transparent.

-Stir in the grated zucchini and eggplant.

-Bubble away for a few minutes until the vegetables begin to soften.

-Add the rice, tomato flesh and season.

-Pour 1 cup water and bring to a boil for 5 minutes.

-The stuffing should be fairly juicy (runny).

-Finish with the pine nuts, raisins, and chopped herbs.

-Fill the tomatoes and peppers with the juicy stuffing, about ¾ full.

-Cover with the lids and transfer to a baking dish, placing one close to the other.

-Mix the 3 grated tomatoes and remaining olive oil (1 cup) in a bowl.

-Season and pour over the food.

-Cover with aluminum foil and bake in a preheated oven at 360°F for 1 hour and 15 minutes.

-Remove the foil after the first 30 minutes.

*For more of Argiro’s Greek dishes head to argirobarbarigou

 

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