Ingredients
- 4 eggplants
- 4 green bell peppers
- 4 zucchini
- 4 tomatoes
- 3 medium sized potatoes
- 2 large onions (finely chopped)
- ½ bunch of parsley
- 5-6 cloves of garlic (finely chopped)
- 1 cup olive oil
- 3 cups rice «brown Basmati»
- Salt, pepper
Instructions
Prepare all the vegetables. Wash thoroughly, slice the top of the tomatoes, eggplants, peppers and zucchinis and using a spoon remove the flesh. In a blender, add the flesh of tomatoes, season with salt and pepper and mix to combine.
In a saucepan add 1 cup olive oil, the onions and garlic cloves and sauté. Add the rice while continuing to sauté. Add the flesh of the zucchinis and eggplants*, the flesh of tomatoes and finally add the parsley (finely chopped) and season with salt and pepper.
As soon as the liquid has been absorbed, the stuffing is ready. Remove the pan from the stove.
Assemble the Gemista in a baking tray. Spoon the filling inside the empty vegetables and place the potatoes, cut into pieces, in between the vegetables. Cover the vegetables with their lids and add some oil and a cup of water.
Bake at 200 degrees Celsius for 2 hours. Halfway turn the eggplants and zucchinis so they cook better.
Kali Orexi
* With the flesh of the zucchinis and eggplants you need to wash thoroughly and squeeze out all the moisture