Gemista Stuffed Vegetables

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Gemista Stuffed Vegetables

 

 

Gemista is a very authentic Greek dish and a national symbol. This is a

vegetarian version of gemista.

 

This dish can also be eaten cold and is great with some vegan tzatziki.

 

 

4 medium tomatoes

2 red capsicums (bell peppers)

1 eggplant

10 vine leaves

2 zucchinis, grated

3/4 cup finely chopped green onions

1/4 cup finely chopped fresh parsley

1/4 cup finely chopped fresh dill

2/3 cup short-grain rice

1 cup of vegetable stock -OR- water

1/3 cup pinenuts

2 tsp cinnamon

sea salt and cracked pepper

extra Virgin olive oil, approximately 1/4 cup

extra oil for drizzling

 

 

1. Cut tops of tomatoes, capsicums (bell peppers) and eggplant. Scrape and

deseed so you are left with the shells to place the filling and the tops to form

the lids. Discard capsicum (bell pepper)

remains but keep the tomato and eggplant remains, discarding the seeds.

 

2. Roughly chop tomato and eggplant and place in bowl.

 

3. To the bowl of tomatoes and egg-plant add dill, parsley, and zucchini.

 

4. In a skillet or frying pan add the 1/4 cup of olive oil, green onions and

cook until soft.

 

5. Add pinenuts, cinnamon and rice. Season with salt and pepper. Continue to

stir until rice changes colour and becomes slightly transparent. Remove skillet

or frying pan from heat.

 

6. Set mixture aside for 10 minutes until cool and then add to the bowl

containing tomatoes, dill, parsley, etc. Sprinkle sea salt and cracked pepper to

taste then gently mix and combine all ingredients.

 

7. Wash vine leaves in warm water to remove any excess salt.

 

8. Fill all vegetables in dish with filling and place tops back on to close.

Place some mixture in each of the vine leaves and roll these. Place all in

baking dish. Drizzle with extra virgin olive oil and add

sea salt and cracked pepper.

 

9. Cover base of baking pan with water, about 1/2 cm (1/4 " ). Place

baking dish in oven and cook at 180 C (350 F) for approximately 1 hour, until

soft.