Gemista (Γεμιστά) is a delicious Greek recipe for stuffed vegetables with rice.
This juicy and tasty meal bursting with fresh flavours and vibrant colours is by far one of the country’s most loved dishes.
Almost every Greek household has its own version and here is a delicious family recipe that is easy to try.
*Tip: Cook the gemista with potatoes.
- 1kg of medium-sized tomatoes
- 1/2 kg of medium-sized zucchini
- 4 eggplants
- 4 red capsicums
- 5 potatoes
- 1 cup of oil
- 5 small onions, finely chopped
- 4 cloves of garlic, crushed
- 1 cup of parsley, chopped
- 1 tablespoon of tomato paste
- 2 cups of rice
- salt and pepper
Steps to make Gemista
- Cut tops of tomatoes, scoop out the pulp and let them drain upside down. Chop the pulp finely. Retain the tops.
- Cut a slice lengthwise off each zucchini and eggplant and scoop out the inside flesh. Chop the flesh. Retain the slices.
- Cut a slice lengthwise off each capsicum and scoop out the inside flesh. Retain the tops.
- Wash and peel the potatoes. Slice the potatoes into 4 pieces. Toss with oil, garlic, salt, oregano and rosemary.
- In a frypan, heat 1/2 cup oil and sauté the onions and garlic until soft.
- Add the chopped tomato pulp, zucchini flesh and eggplant flesh, parsley and tomato paste. Mix well and cook for 10 minutes.
- Add the rice, salt and pepper, stir through and remove the pan from the heat.
- Fill the tomatoes, zucchini, eggplant and capsicum with the prepared stuffing and cover each vegetable with its top.
- Place vegetables in a baking dish and drizzle a little oil over them.
- Arrange the potatoes around the vegetables.
- Add a little salt and pepper over the top of the vegetables.
- Bake in a hot oven 200°C for approximately one hour.
- Dish out the gemista with the perfectly roasted potatoes.
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