Slow Travel in Greece

Slow Food Greece: Slow-cook recipe

Slow Food Greece

Slow-cooking recipe by Frini Katsouna

STUFFED VEGETABLES

We call them “Gemista” from the greek verb “Gemizo” which means “I stuff”. We start cooking this dish in the end of spring, when the vine leaves and zucchini blossoms are fresh and tender and it is a sign that summer is coming!

You can stuff tomatoes, zucchini, eggplant, potatoes, peppers, even onions. You can cook them in a pot or bake them in the oven. Always served with yogurt or feta cheese and it is a dish that you should definately to cook!

Ingredients

Four (4) medium tomatoes
Two (2) large zucchini
Two (2) red peppers
Two (2) medium eggplants

Stuffing:

One (1) full tablespoon of rice for each vegetable
Fresh spearmint, chopped
Fresh parsley, chopped
Fresh fennel, chopped
One (1) large dry onion, finely chopped
One (1) tablespoon tomato paste
Plenty of olive oil (about 2 tablespoons / vegetable)
Salt, ground black pepper

Directions

Step 1: Remove the inner part of the tomatoes with a teaspoon, very carefully not to break them.

Step 2: Same thing with zucchini and eggplant. put everything in a blender and use it in the stuffing.

Step 3: Prepare stuffing by mixing all ingredients together. Add salt and pepper.

Step 4: Once stuffing is ready, stuff each vegetable but not all the way up, leave about 1 cm so that rice will have enough place to be cooked.

Step 5: Pour olive oil on top of the pan, water until they are almost covered, salt and pepper.

Step 6: Bake in the oven for about 1 hour and 30 minutes.

Step 7: Let them sit of a while and then serve them with yogurt or feta cheese.

Kali oreksi!

For more Slow cooking recipes check Do it Like a Cretan website here!

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