Ingredients FOR THE VEGETABLES 6 tomatoes, ripe and firm 2-3 medium flask eggplants 3 green bell peppers 12 vine leaves 1 potato 2 tbsp breadcrumbs 1 tbsp sugar 3/4 to 1 cup olive oil FOR THE STUFFING 1/3 cup olive oil 2 onions, finely chopped 1 clov. garlic, finely chopped 1 zucchini, finely chopped Flesh of 1 eggplant, finely chopped 12 tbsp Carolina rice, rinsed 5 tbsp pine nuts 5 tbsp black raisins 1 bndl. parsley 1 bndl. mint Salt Pepper Equipment Baking tray Frying pan TAGS SAVORY TOMATOES MAIN COURSES GLUTEN FREE LENTED FOOD VEGAN VEGETARIAN GREEK SUMMER FOODS TRADITIONAL FOODS PAROS Ingredients FOR THE VEGETABLES 6 tomatoes, ripe and firm 2-3 medium flask eggplants 3 green bell peppers 12 vine leaves 1 potato 2 tbsp breadcrumbs 1 tbsp sugar 3/4 to 1 cup olive oil FOR THE STUFFING 1/3 cup olive oil 2 onions, finely chopped 1 clov. garlic, finely chopped 1 zucchini, finely chopped Flesh of 1 eggplant, finely chopped 12 tbsp Carolina rice, rinsed 5 tbsp pine nuts 5 tbsp black raisins 1 bndl. parsley 1 bndl. mint Salt Pepper Instructions VEGETABLE PREP Wash the tomatoes and cut a slice from the top to form a lid. Using a spoon, carefully scoop out the flesh, taking care to leave a little behind in the skin so the gemista do not split open. Sprinkle each one with a little salt and a touch of sugar. Turn the hollowed tomatoes upside down on a tray to drain off their juices. These juices will go into the roasting pan later. Blend the tomato flesh in a blender. You can add one extra tomato for even more flavor. Wash the peppers and cut a slice from the top to form a lid. Remove the seeds and the white membranes. Cut a thin slice off the eggplants and, using a spoon, scoop out their flesh, then finely chop it for the stuffing. STUFFING In a deep frying pan, heat 1/3 cup olive oil and saute the finely chopped onion for 2-3 minutes, without letting it brown. Add the garlic, zucchini and eggplant flesh and saute for 2-3 minutes, until softened. Add the rinsed rice, the pine nuts and the raisins and stir. Pour in half of the blended tomato flesh and 1 cup of water. Season with salt and pepper and simmer for 5 minutes. Remove the mixture from the heat while it is still juicy, and sprinkle in the finely chopped herbs. Check the moisture of the mixture, as it should be quite juicy when you fill the vegetables. Fill each vegetable up to 3/4 full, because the rice will swell as it bakes. Close them with their lids and arrange them in a deep roasting pan, one snugly against the other. Wrap any leftover filling in the vine leaves and place them among the vegetables. Wedge small pieces of potato between the gemista to hold them in place. In a bowl, whisk the remaining blended tomato flesh with the rest of the olive oil. Season with salt and pepper and, using a spoon, drizzle it over the gemista in the pan. Finally, mix the dried breadcrumbs with the sugar and sprinkle over the vegetables. BAKING Cover the pan with parchment paper and aluminum foil and bake in a preheated oven at 180°C (350°F) on the conventional setting, on the lower rack, for 45 minutes. Remove the parchment paper and aluminum foil and continue baking for another 45 minutes. Serve at room temperature. TAGS SAVORY TOMATOES MAIN COURSES GLUTEN FREE LENTED FOOD VEGAN VEGETARIAN GREEK SUMMER FOODS TRADITIONAL FOODS PAROS
