Gemista Melitzanes Me Kima Kai Ryzi (greek-style Stuffed Eggplant With Ground Beef And Rice)
Gemista melitzanes me kima kai ryzi, or Greek-style Stuffed Eggplant with Ground Beef and Rice, is a traditional Epirotic dish that is bursting with Mediterranean flavors. This hearty and comforting dish is perfect for a family dinner or a gathering with friends.
Ingredients
- 4 small eggplants
- 1/2 cup olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1/2 lb ground beef
- 1/2 cup long-grain rice
- 1/4 cup tomato paste
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 1 cup water
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the eggplants and scoop out the flesh, leaving a shell about 1/2 inch thick. Chop the scooped-out flesh and set aside.
- Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until softened.
- Add the ground beef and cook until browned, breaking it up with a spoon.
- Stir in the chopped eggplant flesh, rice, tomato paste, and parsley. Season with salt and pepper.
- Stuff the eggplant shells with the beef and rice mixture.
- Place the stuffed eggplants in a baking dish. Pour the water and remaining olive oil over the eggplants.
- Cover the dish with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the eggplants are tender and the filling is cooked through.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 25g
- Protein
- 20g
- Fat
- 18g
Supplies
Baking dish Foil
Tools
Skillet Spoon
Serving suggestions
Serve the gemista melitzanes me kima kai ryzi with a dollop of Greek yogurt and a side of crusty bread.
Tips & tricks
For a vegetarian version, you can substitute the ground beef with cooked lentils or chickpeas.
Cost
$15