Description
Serves traditional homemade recipe gemista, one of the favorite summer dishes in Greece. Gemista served cold. The lack of meat (minced meat) in this embodiment, and animal fats, makes the dish easy vegetarian, diet, lean.
Ingredients
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Tomato
6 piece
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Pepper
6 piece
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Eggplant
2 piece
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Zucchini
2 piece
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Potatoes
2 piece
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Figure
500 g
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Parsley
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Olive oil
100 g
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Salt
1 tsp
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Sugar
1 tsp
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Black pepper
1 tsp
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Water
300 ml
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Onion
1 piece
Cooking
Pre-washed vegetables ( tomatoes, peppers, zucchini and eggplant) are laid in a deep ovenproof pan.
Cut in the upper part of each vegetable, forming the lid. Tablespoon take out the "guts" of the tomatoes, zucchini and eggplant in a separate pan. Seeds from the peppers throw away.
Coarsely cut the onion and put it together with "green insides" in a blender. In the resulting mush, add the rice, olive oil, salt, sugar, pepper.
Finely chop the parsley, a large part put in a pan with rice, add 150 ml of water.
Fill the vegetables with a mixture of 2/3 and topped up with water to the top, close the lid.
Peeled potatoes cut into large sticks and inserted between the vegetables. Pour a little olive oil, sprinkle with salt, pepper and parsley. The remains of the rice and vegetable mixture pour in a tray.
Put in the oven at 180 ' for 1.5 hours. The caps of the vegetables should be lightly browned and the rice become soft and juicy. Served chilled, the dish goes well with feta cheese and olives. Bon appetit!
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