Step-by-step: The best Greek stuffed vegetables (Gemista)

Step-by-step prep:

Vegetable preparation

• Cut a thin slice off the top of each tomato to create a lid.
• Scoop out the tomato flesh and blend it until smooth.

• Sprinkle a little salt and sugar inside the tomatoes and turn them upside down in the baking pan to drain.

• Grate the zucchini on the coarse side of a box grater.
• Cut the top off each bell pepper and remove the seeds and white membranes.

Making the filling

• Heat olive oil over medium heat.
• Sauté the onion.
• Add the eggplant and zucchini, and sauté.
• Add in the rice.
• Add the raisins and pine nuts.
• Pour in the blended tomato and water.
• Season with salt and pepper and turn off the heat
• Sprinkle in chopped mint and parsley.

Stuffing the vegetables

• Fill each tomato and pepper about three-quarters full with the rice mixture.
• Cover with their lids.

In the baking dish

• Arrange the stuffed vegetables snugly in a deep baking dish.

• In a bowl, mix the remaining blended tomato with the rest of the olive oil.
• Season with salt and pepper.
• Pour the mixture evenly over the vegetables.
• Combine breadcrumbs with a little sugar and sprinkle over the lids.
• Cover the pan with parchment paper and aluminum foil.

Baking

• Bake in a preheated oven at 180°C (360°F) using top and bottom heat for 30 minutes.
• After 30 minutes, remove the paper and foil and bake for another 45 minutes.