Episode 6 - Gemista (Stuffed Vegetables)Ingredients

2 tomatoes

3 red peppers

1 aubergine

1 courgette

500gr mince beef

Parsley

1 red onion

2 cloves of garlic

1tsp oregano

1 cup of basmati rice

1tsp sugar

Salt, smoked or sweet paprika, pepper and thyme,

1 vegetable stock cube

400gr chopped tomatoes

½ cup of  olive oil

Grated cheddar

Method

Slice the tops of the vegetables and keep them aside.

Using a spoon, scoop out the flesh and reserve in a bowl. Be careful not to pierce through the skin of the vegetables. Sprinkle a tsp of sugar into the tomatoes only to help reduce the acidity.

In a pan, heat half the cup of olive oil and fry the onion and the garlic. Then add the mince beef and brown it until all the pink is disappeared.

Follow by adding the flesh of the vegetables, the herbs and spices, the stock cube and the rice and stir. Turn off the heat and let the mixture rest for 5-10 minutes.

Drizzle some olive oil in the bottom of a baking tray and place the vegetables.

Fill the vegetables halfway using a tsp. Cover them with their tops.

Season with salt and pour the rest of the olive oil as well as a cup of water.

Place in a pre-heated oven and bake at 180 for an hour.

 

If you don’t prefer meat you can add tuna chunks, raisins, or mushrooms in the stuffing. The traditional Greek yemista are made mostly without meat.

For a more crunchy skin sprinkle the yemista with breadcrumbs.