Greek Gemista with Baked Potatoes

Greek Gemista with Baked Potatoes

Gemista is a classic Greek dish that feels like comfort in every bite. Hollowed tomatoes and capsicum are stuffed with herby rice, olive oil, and tomato, then baked slowly until everything melts together. Naturally vegan, it is simple, flavourful, and deeply satisfying. I discovered Gemista during my travels in Greece, trying one in Athens, another in Milos, and a third in Mykonos, and I loved it every time. Each version had its own charm, but all shared that same warmth, freshness, and generous spirit that makes Gemista such a beloved traditional dish. Cooking it myself for the first time was so nostalgic. It bought back so many incredible Euro summer memories and aromas, making it a dish I will return to again and again (and hopefully Greece one day too)!

Prep Time: 30 Minutes

Cook Time: 90 Minutes

Serves: 4

Ingredients:

Vegetables:

• 4 large tomatoes
• 4 large capsicums
• 4 large potatoes, chopped into wedges

Filling:

• 1 and 1/2 cups long-grain rice, washed and drained
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1/4 cup extra virgin olive oil
• 3 tbsp tomato paste
• 1/2 cup vegetable stock
• 1/8 tsp ground cinnamon
• 1/2 cup fresh parsley, finely chopped
• 3 tbsp fresh dill, finely chopped
• 2 tbsp fresh mint, finely chopped
• 1/4 cup pine nuts
• salt and pepper, to taste
• 1 tsp granulated sweetener (I used maple sugar)

For Baking:

• 2 tbsp olive oil
• 1 and 1/2 to 2 cups vegetable stock, divided (1 cup initially, 1/2 cup added during baking)

Preparations:

1. Preheat the oven to 180°C (350°F). Slice the tops off the tomatoes and capsicum and reserve the lids. Scoop out the tomato pulp and seeds, blend the pulp until smooth and set aside. Remove seeds and membranes from the capsicums.


2. Heat the olive oil in a wide pan over medium heat. Sauté the onion for 5 minutes or until soft and translucent, then add the garlic and cook for 30 seconds until fragrant.


3. Add the rice and stir for 1 to 2 minutes to coat the grains in the oil.


4. Stir in the tomato paste, blended tomato pulp, chopped herbs, pine nuts, ground cinnamon, salt, pepper, and sugar if using. Cook briefly until fragrant.


5. Pour in ½ cup vegetable stock and simmer for 3 to 5 minutes, stirring, until the liquid is mostly absorbed but the rice is still undercooked.


6. Remove from the heat.


7. Arrange the hollowed vegetables and potato wedges snugly in a baking dish. Fill the hollowed capsicums and tomatoes about 3/4 full with the herbed rice to allow the rice to expand. Replace the lids.


8. Drizzle the remaining 2 tablespoons of olive oil over the vegetables. Fill any gaps in the baking dish with any leftover rice and pour 1 cup vegetable stock into the base of the dish.


9. Cover loosely with foil and bake for 50 to 60 minutes, checking once or twice to ensure there is liquid in the base.


10. Remove the foil, add about 1/2 to 1 cup additional stock to the base of the dish, and return to the oven uncovered for another 20 to 25 minutes, until the vegetables are tender, the rice is cooked through, and the tops are lightly caramelised.


11. Remove from the oven and allow to rest for 10 to 15 minutes before serving. Serve warm with extra olive oil and optionally vegan feta.

Watch the video: https://www.youtube.com/embed/yr_Enp-QEbw

Source URL: https://chloeevegan.com/recipe/greek-gemista-with-baked-potatoes/

'); printWindow.document.write(printContent.html()); printWindow.document.write(''); printWindow.document.close(); printWindow.focus(); setTimeout(function () { printWindow.print(); printWindow.close(); }, 500); }); });