Authentic Mount Athos Stuffed Vegetables (Greek Gemista)

Authentic Mount Athos Stuffed Vegetables (Greek Gemista)

Greek Gemista (stuffed tomatoes and peppers) are a staple of traditional Mediterranean cuisine. This specific Mount Athos recipe incorporates grated zucchini and eggplant into the rice filling, making it exceptionally flavorful, juicy, and perfect for Lenten and vegetarian diets.

Ingredients

3 large, ripe tomatoes

3 green bell peppers

8 tbsp Glacé / Short-grain rice

4 onions, grated

2 zucchinis, grated

1 eggplant, peeled and finely chopped

2 cloves of garlic, finely chopped

½ bunch fresh parsley, finely chopped

½ bunch fresh dill, finely chopped

1 cup olive oil (divided)

Salt and freshly ground black pepper

Optional: Breadcrumbs for sprinkling on top

 Instructions

Prep the Vegetables: Slice the tops off the tomatoes and peppers and carefully hollow them out using a spoon. Season the insides with a pinch of salt and place them upside down on paper towels to drain excess moisture.

Prepare the Tomato Sauce: Grate or blend the scooped-out tomato pulp and set it aside.

Sauté the Filling: In a wide pot, heat half of the olive oil and sauté the onions, garlic, chopped eggplant, and grated zucchinis until softened.

Cook the Rice Base: Add the grated tomato pulp, ½ cup of water, salt, pepper, parsley, dill, and the rice to the pot. Stir well and bring to a quick boil just until the rice begins to soften slightly, then remove from heat.

Stuff and Arrange: Fill the tomatoes and peppers halfway (allowing room for the rice to expand during baking) and arrange them tightly in a baking dish.

Bake: Drizzle the remaining olive oil over the top and pour 1 cup of water into the bottom of the dish. Optionally, sprinkle breadcrumbs over the tops for a golden crust. Bake in a preheated oven at 180°C (350°F) until the rice is completely tender and the dish is nicely caramelized in its olive oil.