Gemista Melitzanes Me Rizi Kai Fytika (greek Style Stuffed Eggplants With Rice And Herbs)
Gemista Melitzanes me Rizi kai Fytika, or Greek Style Stuffed Eggplants with Rice and Herbs, is a delicious and comforting dish hailing from the beautiful Ionian Islands. This vegetarian recipe is bursting with Mediterranean flavors and is perfect for a hearty family meal or a gathering with friends.
Ingredients
- 4 small eggplants
- 1 cup rice
- 1 onion, finely chopped
- 2 tomatoes, diced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 1/2 cups vegetable broth
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the eggplants and scoop out the flesh, leaving a sturdy shell. Chop the eggplant flesh and set aside.
- In a pan, heat the olive oil over medium heat. Add the chopped onion and cook until softened.
- Add the chopped eggplant flesh and cook for 5 minutes.
- Stir in the rice, diced tomatoes, parsley, and mint. Season with salt and pepper.
- Carefully stuff the eggplant shells with the rice mixture and place them in a baking dish.
- Pour the vegetable broth into the baking dish around the stuffed 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 rice is cooked.
- Serve the Gemista Melitzanes me Rizi kai Fytika hot, garnished with extra fresh herbs if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 6g
- Fat
- 10g
Supplies
Baking dish Foil
Tools
Knife Pan Oven
Serving suggestions
Serve the Gemista Melitzanes me Rizi kai Fytika with a side of Greek salad and crusty bread for a complete meal.
Tips & tricks
For a richer flavor, you can sprinkle some crumbled feta cheese on top of the stuffed eggplants before serving.
Cost
$10