Tuesday, April 16, 2013


 GEMISTA - GREEK RECIPE -Filled with rice

4-5 tomatoes
4 green peppers
3 small aubergines
2 onions chopped
4 spring onions, chopped
1 bunch parsley, finely chopped
1 bunch mint, finely chopped
1 bunch dill, finely chopped
salt and pepper
some sugar
2 cups olive oil
2 cups rice stuffed
2 medium potatoes

Wash vegetables. Cut the cap off the tomatoes and eggplants, the carefully pour a teaspoon. Mash the flesh of the tomatoes and eggplant separately in a food processor ..
Pour the peppers and throw away the seeds. Place them all in a pan. Mix a little salt with a little sugar and sprinkle the inside of tomatoes, eggplants and peppers.
Sauté in a little oil and fresh onion
Add the rice, stir for 2-3 minutes, add the parsley, mint, dill, salt, pepper, half the crumbs from the tomatoes and all of the eggplant. Mix well and remove from heat.
Fill vegetables in about 3/4, because not all the way up to the cooking of rice will inflate and poured, and close the lids.
Cut the potatoes into medium-sized pieces, the salt and pepper and place them in the gaps. Drizzle the food with the remaining oil, remaining crumb of tomatoes and 2 cups water.
Bake in moderate oven at 180 degrees for 1 1/2 hour.

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