When I think of Greece, I don’t immediately think of the beaches, although they are beautiful, or even the blue waters of the Mediterranean. What comes to mind first is the feeling of being there. The warmth of the people, long meals shared outdoors, and a sense that life slows down just enough for you to notice the things around you.

I’ve been fortunate to visit several places in Greece, both on the mainland and the islands. I’ve wandered through ancient sites in Athens, explored the old streets of Rhodes, and climbed the many steps in Santorini while stopping every few minutes to admire the breathtaking views. Every place felt different, but they all shared something in common. There was a feeling of connection. To history, to family, to food, and to the people around you. Greek people are joyous and welcoming. You feel like part of the family. It’s all about “Opa!”

Some destinations are wonderful to visit. Greece is one of the few places where I’ve found myself thinking, “I could stay here.”

And then there’s the food.

Greek food is some of my favorite kind of cooking. It’s not complicated or fussy, yet it can be elegant. It takes simple ingredients and turns them into something rewarding. From moussaka and stifado to fresh seafood, vegetables cooked with olive oil, and dishes that have been passed from one generation to the next, Greek food feels deeply connected to home and family.

One afternoon on Rhodes, after a morning of exploring the old town, we found ourselves sitting in a shaded plaza at Ta Mezeklikia’s. We ordered a mixed platter for two that included moussaka, gemista, stifado, and dolmadakia. Around us were old stone streets, trees shading us from the summer heat, and a few sleepy cats stretched out nearby, completely unconcerned with the world around them. It wasn’t a fancy meal, but it was one of those afternoons that stays with you long after the trip is over.

Looking back, I think it wasn’t just the food. It was the combination of everything. The shade of the trees, the slow pace of the afternoon, the conversation, and the feeling that nowhere else in the world needed your attention at that moment. Greece has a way of slowing you down and reminding you to enjoy where you are.

So when I came across gemista in Salt of the Earth, I felt like it represented my experience well. Beyond the ingredients, gemista is a slow roasted dish. It takes patience as the aromas of tomatoes, herbs, and vegetables slowly fill the kitchen while it bakes.

It allows time to slow down, enjoy your surroundings, and appreciate those around you.

Family.

As I hollowed out the vegetables, stirred the rice filling, and filled my kitchen with those familiar aromas, I found myself back in Rhodes for a little while.

That’s one of the things I love about cooking through these cookbooks. A recipe has a way of bringing back not just a meal, but the memories, the people, and the places connected to it.

There were a few things I adjusted in the recipe. I used small globe zucchini because I felt they fit better with the shapes of the other stuffed vegetables. I also used my homemade roasted garlic and thyme infused olive oil and added a little extra vegetable stock to the pan while everything slowly roasted.

Overall, this dish was hearty while still feeling light. All of the flavors came together beautifully, especially the mint. It added a brightness that lifted both the vegetables and the tomato sauce. The feta and breadcrumbs rounded everything out. The breadcrumbs, along with the Carolina rice, added texture and a slight bite that I really enjoyed. The potatoes soaked up the tomato and mint flavors and provided a creamy contrast to the other vegetables. The infused olive oil added another layer of herbal flavor and just enough richness to bring the dish together.

All of it came together beautifully. The flavors, the memories, and the feeling of Greece that first drew me in years ago. For an afternoon, my apartment in Luxembourg felt a little more like a shaded plaza in Rhodes.

Gemista

Serves 6 to 8

Ingredients

Vegetables

4 medium ripe tomatoes
2 medium green bell peppers
1 red bell pepper
1 medium eggplant
2 globe zucchini
3 medium potatoes, quartered
1/4 cup fresh breadcrumbs
Salt and pepper, to taste

For the Stuffing

5 oz Carolina white rice
Olive oil
1 large onion, chopped
2 garlic cloves, chopped
1 medium carrot, grated
3/4 tsp dried oregano
1 handful parsley, chopped
1 handful mint, chopped

For the Sauce

5 oz ripe tomatoes
Olive oil
1/2 tsp dried oregano
3½ oz water
Salt and pepper, to taste

Method

Preheat the oven to 400°F (200°C).

Slice off the tops of the vegetables, keeping the tops to use as lids. Scoop out the insides of the vegetables. Set aside the tomato flesh. Set aside the eggplant and zucchini flesh.

Finely chop the zucchini and eggplant flesh and place in a bowl. Put the tomato flesh in a blender and puree until smooth. You will need 12 oz of tomato pulp. If you do not have enough, add canned chopped tomatoes.

Rinse the rice under cold water until the water runs clear. Set aside.

In a saucepan over medium high heat, sauté the onion in olive oil. Once the onion is translucent, add the garlic and cook until fragrant, about 3 minutes.

Add the zucchini, eggplant, and grated carrot and stir to combine. Add the rice and toss well to coat. Cook for 1 to 2 minutes. Season with salt and pepper.

Add the tomato pulp and cook for another 2 minutes. Add 3½ oz water, stir, and cook for 10 to 12 minutes until the liquid is absorbed. The mixture should resemble a creamy risotto. Remove from the heat and stir in the oregano, parsley, and mint.

While the rice is cooking, prepare the sauce. Place the tomatoes in a blender with olive oil and 3½ oz water. Blend until smooth. Season with salt and pepper and stir in the oregano. Set aside.

Coat a casserole dish with olive oil. Fill each vegetable with the rice mixture, place the lids on top, and arrange them in the casserole dish. Nestle the potatoes around the vegetables.

Pour the tomato sauce over and around the vegetables. Sprinkle the breadcrumbs evenly over the top.

Bake on the lowest rack of the oven for 1½ hours, until the tops are lightly charred and caramelized. If the sauce begins to dry out too quickly, add a little vegetable stock as needed. The sauce should be thick by the end of baking.

Remove from the oven and let rest for 15 to 20 minutes before serving to allow the flavors to come together. Garnish with feta cheese crumbles and mint.

Enjoy. 🇬🇷🍅