Gemista

Ingredients:

1. Arborio rice (or Basmati rice) 150g

2. Large tomato 4

3. Potato medium sized 3

4. Bell pepper 1 (any colour)

5. Zucchini 1 (200g approx.)

6. Aubergine 1 (200g approx.)

7. Onion 100g

8. Blanched tomatoes 250g (blended)

9. Garlic cloves 2 (9g)

10. Dry parsley 1 tbsp

11. Dry oregano 1 tsp

12. Tomato paste 1 tsp

13. Fresh mint leaves

14. Fresh coriander leaves (usually parsley and fennel leaves are used according

to availability)

15. Extra virgin olive oil ½ cup (divided)

16. Salt and black pepper

Method:

Wash and pat dry all the vegetables. Prepare the vegetables first. Starting with the tomatoes. Slice off the bottom part of tomato. With the help of a teaspoon remove the flesh of the tomatoes and keep it in a bowl as it will be used in sauce. Slice off the top of the bell pepper and remove the seeds and white parts from inside the pepper. Slice the bottom part of aubergine and keep the bottom part. Cut the aubergine from the top part to match the size of bell pepper. Carefully cut the flesh of aubergine and scoop out with the help of teaspoon from the bottom part.

Creating a cup like cavity. Cut the scooped flesh and remaining top part of aubergine into small pieces as it will be used for the filling of the Gemista.

Cut potatoes into wedges with skin on. Discard the top and bottom of zucchini and dice. Dice onion. Finely dice the garlic. Chop mint and coriander leaves. Lightly crush the tomato flesh (removed from tomato) or pulse grind and combine with the blended tomatoes. Take about a cup of crushed tomato and add some salt, black pepper, and 2-3 tsp of olive oil. Mix everything well and place the potato wedges in it. Coat potato well with tomato sauce. Take a baking dish and place the potato along with the sauce at the base. Place tomatoes, bell pepper and aubergine on top of it. Sprinkle some salt and drizzle little olive oil inside the vegetables. For making filling, heat 3 tbsp olive oil on medium flame. Add onion and fry for 2 minutes. Add garlic and sauté for few seconds. Add zucchini and aubergine, cook for 2-3 minutes. Add some salt and pepper and continue cooking until the vegetables becomes soft. Add tomato paste and cook for 2 more minutes.

Now add rice. Stir and continue cooking until the rice becomes light golden. At this stage add dry parsley and oregano. Mix well and add 250 ml water. Scrape all the caramelization from the base of pan. Let it simmer for 5 minutes stirring occassionally. Switch off the flame and add remaining blended tomatoes and also chopped mint and coriander leaves. Combine everything well. Now spoon the filling inside the empty vegetables up to 2/3 of the way up as it will expand while cooking a bit. Add leftover filling over the potatoes in the baking tray. Cover vegetables with their lid and add 100 ml water in the baking dish. Drizzle little olive oil over veggies.

Now cover the Gemista with aluminium foil and bake in preheated oven at 200C/395F for 40 minutes. Remove the aluminium foil and raise the temperature to 220C/430F and bake for another 40 minutes or until the top of the veggies gets slightly charred.

Gemista is ready to serve. Drizzle some olive oil over the veggies and serve

with some Feta cheese. Enjoy!