As you already know i am close to opening my new place.... And whats the best thing to do before opening; try new recipes with my business partners mother. Sia is a wonderful cook, as my mother is, and apart from her being Greek, that's the only difference between them. They have soul, passion and most importantly they love to eat.
Sia had been here for a few days and i didn't want to impose myself on her but i had to! I wanted some recipes for my Deli/Restaurant. And this one is not to be missed!
Gemista (pronounced Yemista) is a dish that i had in the island of Tinos this summer. It is simple but oh so delicious. It is stuffed vegetables with its own stuffing, rice, tomato sauce, salt and pepper mixed with the stuffing of other vegetables as well. On this occasion, Sia made aubergines, tomatoes, green peppers and long red peppers. In the mix was all the insides of these beauties, parsley and seasoning.
Who knew that such simple ingredients could create such a wonderful dish that is so moorish and so ridiculously tasty!
This is a great option for someone who is vegetarian. And i am not a vegetarian, but this is on the top of my list. This dish is best served at room temperature to let all the flavours settle and soak.
4 green peppers
2 long red peppers
2 full spoons of raw rice per vegetable
700ml tomato sauce (split evenly)
1 bunch of chopped parsley
2 potatoes peeled and cut in to large chunks
1 large onion chopped
150ml olive oil
salt and pepper
- Cut the tops of the aubergines off and keep them.
- Begin to scoop out the filling of the aubergine to leave a hollow center.
- Keep the filling of 1 aubergine and chop it up.
- Take out the centers of the tomato and also add them to the chopped aubergine.
- Add the rice, half the tomato sauce, salt, pepper, olive oil and mix with chopped onion and parsley.
- Mix this all together and have a taste to see if the flavour is satisfactory.
- Fill the veg within an inch of the top and close with the top of the vegetable.
- If you can fit the aubergine top in, just trim around the edge and seal it, like a cork in a bottle.
- Place the long red pepper and aubergines lying flat and the green pepper and tomato on its bottom.
- Get some more of the tomato sauce and mix with a little olive oil, and salt, also a spoonful of sugar and mix. Add a teacup worth of water to dilute it and pour around and on top of the vegetables.
- Add the potatoes and place in the oven for about 1 hour and a half for at 180 degrees.
- Turn half way through and then again just before serving.
- You want the vegetables to be browning and almost falling apart. ALMOST!
I ate this dish for the next 3 days as she made so much and i have to say each day i ate it tasted better and better.
Easy to make, and wonderful to taste!