Gemista Recipes

GREEK GEMISTA - STUFFED TOMATOES & PEPPERS

Steps:

• Remove all tomato stems.Using a sharp slice off the bottom side of the tomatoes, cut about 1/8 of an inch or even less if you can. Save the little cap on the side.
• Very carefully scoop out the flesh, making sure you do not rip the tomato skin. Place the tomato flesh in a separate bowl and set it aside. Sprinkle each tomato with a little sugar and sea salt and turn them upside down to release their juices while you clean the peppers.
• Using again the sharp knife slice the bottom of the bell peppers, cut about 1/4 inch this time. Save the little pepper cap on the side.
• Very carefully remove the bell pepper flesh, rinse each underwater if you have to remove any seeds; make sure it's all clean, and no seeds are left inside.
• As you finish scooping up and cleaning each vegetable place it in your large baking pan, open side up. Cover each tomato and pepper with their little caps.

GEMISTA RECIPE (GREEK STUFFED TOMATOES AND PEPPERS WITH RICE)

Steps:

• Slice off the top of the tomatoes. Using a spoon remove the flesh of the tomatoes and keep it in a bowl. (The flesh of the tomatoes will be the base for the tomato sauce for the Gemista.) Slice off the top of the eggplants and remove the flesh, using a spoon. Cut the flesh of the eggplants in small cubes and set aside, as you will use them later for the filling of the Gemista. Slice off the top of the peppers and remove the seeds and white parts from the inside.
• Place the empty vegetables on a large baking tray. Try to leave the vegetables with as little flesh as possible, but be careful not to poke through their skin. Season the empty vegetables with a pinch of salt and sugar and add a little butter on the bottom of each one.
• In a blender add the flesh of the tomatoes, 5-6 tbsps olive oil, the tomato paste, sugar, season with salt and pepper and mix to combine. Set aside.
• . In a saucepan add some olive oil and sauté the onions, until translucent. Chop the zucchini in small cubes, add in the saucepan and sauté for one more minute. At the end add the flesh of the eggplants (chopped) and the chopped garlic and sauté, until softened. Add the rice and continue sautéing, unit it becomes transculent. Pour in 1 tin chopped tomatoes, 2 cups of water and season with salt and pepper. Let the filling come to a boil. After 5 minutes the stuffing is ready. It doesn't need to cook throughout as it will continue cooking in the oven. Remove the pan from the stove and stir in the fresh herbs and taste and season with some more salt and pepper if needed.
• If you prefer your gemista spiced up with some meat, try sizzling 250grams (8.8oz) of ground beef with the onions in the step above. Once the beef juices have been absorbed and the meat is done, chop the zucchini in small cubes, add in the saucepan and sauté for one more minute. At the end add the flesh of the eggplants (chopped) and the chopped garlic and sauté, until softened. Add the rice and continue sautéing, until it becomes transculent. Pour in 1 tin chopped tomatoes, 2 cups of water and season with salt and pepper. Let the filling come to a boil. After 5 minutes the stuffing is ready. Remove the pan from the stove and stir in the fresh herbs and taste and season with some more salt and pepper if needed.
• Peel and chop your potatoes in bite-sized chunks.
• . Spoon the filling inside the empty vegetables, filling them up by about 2/3rds of the way up. The filling will expand a bit when cooking! Add your potatoes, spreading them out in between the vegetables. Season with salt and pepper. Finally spoon the filling liquids from step 4 and your sauce from step 3 inside the vegetables until full and pour the remaining in the baking tray. Cover the vegetables with their lids and add 3 cups of water in your baking tray
• Cover the Gemista with aluminium foil and bake in preheated oven at 180C / 350F for 60-75 minutes. Halfway through cooking time, remove the aluminium foil and bake until nicely coloured.
• The Gemista are equally delicious, served either warm or even straight out of the fridge. Just pair them with some salty feta cheese and enjoy!

GEMISTA

Steps:

• Oil a 13 x 5 inch baking pan. Set aside.
• Preheat oven to 375 degrees F.
• Place the olive oil into a pot on medium heat.
• Add the sliced onion, stirring unti lightly browned.
• Add the meat, stirring until brown.
• If you are adding cheese, stir it in now.
• Cut the top off each tomato and set "lid" aside. (Make sure you keep the lids.).
• Carefully scoop out tomatoes.
• Put the tomato insides in a blender and pulse once or twice to juice. (Alternatively, they can be grated.).
• Put half the reserved tomato juice, the rice or bulgur, and the mint in the pot with the meat/onion mixture, stir to blend.
• Season with salt and pepper to taste.
• Allow this mixture to stand 5 minutes.
• Carefully fill each tomato with the meat/onion mixture. The total amount will vary according to the size of the tomatoes, but a 3" tomato will take 3 1/2 to 4 tablespoons.
• Place tomatoes in the baking pan and cover each with a "lid.".
• Place the potato pieces in the spaces between the tomatoes, poking them down around and between the tomatoes.
• Combine the remaining tomato juice with 1/8 cup olive oil. Pour this mixture around the vegetables in the pan. (If you have less than 3-4 tablespoons of tomato juice left, add 2 tablespoons of tomato paste.). Stick the garlic around in the liquid.
• Bake on the middle shelf of the oven for an hour. Check the vegetables at this time to see if the tops are burning. If so, you could cover the pan with foil or drizzle some additional olive oil over the veg.
• Continue baking for another 30 minutes to an hour, until potatoes are tender. Turn oven off and allow dish to sit for 15 minutes to cool slightly.
• Remove from oven and set aside at room temperature for another 15 minutes.
• I like the remaining juice drizzled over my vegetables and usually use the cheese, as well.
• Add pine nuts or almonds if you like those.