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Greek Gemista with Rice and Herbs
Stuffed Tomatoes, Peppers and Eggplants with Roasted Potatoes
Prep 35 min. Cook 60 min. Total 95 min. ⭐ Medium

Vegetables filled with aromatic rice, their own flesh, onion and herbs. Adjust the quantities to your roasting pan and chosen vegetables.

The Story Behind the Recipe

Gemista was one of the classic dishes my mother made at home. This is her recipe, kept in the way I remember and enjoy it.

There is no fixed number of vegetables. Tomatoes, peppers and eggplants take up different amounts of space, so the pan determines the quantity and the filling follows.

I also love the rice that escapes and roasts between the vegetables. Normally, you leave room for the rice to expand. I often fill mine a little more generously because those small patches of rice in the pan are one of my favorite parts.

The Technique

  • Blend the tomato and eggplant flesh into the filling base.
  • Stir in the rice after blending.
  • Leave expansion room and avoid tightly packing the filling.
Ingredients

Adjust all quantities to the roasting pan and vegetable size.

  • Tomatoes

  • Green peppers

  • Florina or other long sweet red peppers

  • Eggplants

  • Carolina rice or similar medium-grain rice: as needed

  • Onions: to preference

  • Parsley

  • Dried mint

  • Tomato paste: for the filling and pan

  • Vegetable stock cube or powder: to taste

  • Potatoes: enough to fit between the vegetables

  • Olive oil

  • Salt

  • Black pepper

Steps

Vegetables and Filling

  1. Cut lids from the tomatoes and scoop their flesh into a bowl.

  2. Hollow out the eggplants, reserving the flesh. Remove seeds from the peppers.

  3. Blend the tomato and eggplant flesh with onion, parsley, tomato paste, stock seasoning, pepper, dried mint and olive oil.

  4. Stir in the rice, keeping the filling moist.

Filling and Baking

  1. Lightly salt the vegetable interiors. Fill loosely, leaving room for the rice to expand.

  2. Replace the lids and arrange in a roasting pan. Add potatoes in the gaps.

  3. Spoon any small amount of leftover filling between the vegetables.

  4. Mix tomato paste with water and pour into the pan. Add olive oil and adjust the salt.

  5. Bake at 200°C / 392°F using top and bottom heat with the fan on, approximately 1 hour, until the vegetables, rice and potatoes are cooked.

Tips and Secrets

  1. Check the liquid and add a little hot water if needed.

  2. I personally enjoy slightly fuller vegetables, allowing some rice to spill into the pan.

  3. Let the dish stand briefly before serving.

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