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This is an all-time favourite summer classic, prepared at Greek kitchens throughout the summer. There is no one single recipe for gemista, as each household has its own combination of vegetables and herbs. The main idea is that large tomatoes, peppers, but also vegetables such as aubergine, courgettes or potatoes (at their best this time of the year) are stuffed with a mixture of rice, vegetables and herbs, and baked in the oven. The result is a mellow, tender dish with depth and summer aromas. This is the taste of our childhood summers and forms part of our family memories. As such, today we are sharing with you Nafsika’s family recipe.
Serves 6
Ingredients
Vegetables:
8 large tomatoes
4 large peppers
2 potatoes, peeled and cut in wedges (optional)
sea salt, pepper
For the filling:
2 medium carrots
1 small aubergine
1 medium courgette
2 large red onions
1.5 cups olive oil (300ml)
1 large bunch of parsley, finely chopped
A couple of pinches of cinnamon
150g Carolina rice
1tsp caster sugar
3 tsp tomato paste
60g breadcrumbs (optional)
Process
Preheat the oven at 180C.
Slice off the top from the tomatoes and peppers and set aside – you’ll use this to create a lid.
Empty the peppers and discard the insides. Scoop out most of the flesh from the tomatoes and grate them (you can use a food processor and blitz them together). Set aside.
Place your vegetables on a baking tray. Season with salt and pepper.
Now, prepare the filling:
Grate the carrots, aubergine and courgette on a hand grater. Mince the onions (you can use a food processor, adding some water).
In a large pot and over medium heat add the olive oil and onions. Cook until translucent but not caramelised, stirring often. Add the grated carrots, aubergine and courgette, along with ½ cup of water. Cook, stirring occasionally until the vegetables have decreased in volume. Add half of the grated tomatoes, reserving the rest. Add the parsley and cinnamon and season with salt, pepper. Add the rice and stir well. Lower the heat, cover and let the filling simmer until the rice is tender but not fully cooked.
Let the filling cool down a bit and fill each vegetable until it’s ¾ full. Pour the remaining grated tomatoes in each vegetable and cover with the lids. If you have any filling or grated tomatoes left, scatter them in the baking tray. Place the potatoes in-between the stuffed vegetables (if using).
In a large mug or bowl, mix together a cup of hot water, the sugar and tomato paste. Stir well until the tomato paste and sugar have dissolved and add to the baking tray. Add 1 tsp of breadcrumbs on top of each vegetable.
Cover with tinfoil and bake in the middle rack of the oven at 180C for 1 hour. Uncover and let the dish cook for another 10-15min.
Serve with feta cheese and crusty bread.
Buy the products
| Image | Name | Price | Buy |
|---|---|---|---|
 | Kyknos Tomato Paste Double Concentration | £4.50 | |
 | Organic Rice Carolina | From: £3.00 | |
 | Sea Salt Fine | From: £2.50 | |
 | Ergani Organic Extra Virgin Olive Oil | From: £11.00 |
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