🇬🇷 Greek Vegetarian

Eggplant Gemista

Name: Eggplant Gemista
Prep time: 18 min
Cook time: 30 min
Total time: 48 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 200 ml Heavy Cream; to taste Salt; 1, sliced into rings Onion; 6 Tomato; 200 g Rice; 1 tbsp, for the dish Olive Oil; 1 tsp Dried Oregano; 1 handful Fresh Parsley; 2 large Eggplant; 100 g, grated Cheese

🇬🇷 Greek

Sun-baked stuffed tomatoes and peppers with herbed rice and eggplant — gemista. 48 minutes of mostly hands-off cooking.

Prep 18 min Cook 30 min Serves 4 Hard

Ingredients

Heavy Cream200 ml
Saltto taste
Onion1, sliced into rings
Tomato6
Rice200 g
Olive Oil1 tbsp, for the dish
Dried Oregano1 tsp
Fresh Parsley1 handful
Eggplant2 large
Cheese100 g, grated

Optional extras

Fresh Dillhandful, to finish

Instructions

1
Heat the oven to 190°C and butter or oil a baking dish.
2
Layer the onion over the base, season, then nestle in the eggplant.
3
Pour the cream around the edges, scatter over the cheese and the dried oregano.
4
Bake for 30-35 minutes until bubbling at the rim and burnished on top.
5
Rest for 5 minutes so it sets, then spoon out with the pan juices and plenty of black pepper.

Chef's tip

Every oven runs hot or cold; start checking 5 minutes early.

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Watch how it's made

Video: Greek stuffed eggplants - Papoutsakia | Akis Petretzikis · on YouTube