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A vegan version of Greek gemista (stuffed vegetables)
Recipe type: Vegan
Cuisine: Greek
The vegetables
  • 2 eggplants
  • 2 zucchinis
  • 7 tomatoes
  • 2 peppers
  • 2 red sweet peppers
  • olive oil
The filling:
  • 200 g quinoa
  • 3 dl water
  • 3 yellow onions
  • 5-7 garlic cloves
  • ½ a fennel
  • The content of the aubergines and zucchinis
  • 1 bundle fresh dill
  • 1 bundle fresh mint
  • Salt
  • Pepper
  • Olive oil
  • 1 lemon
  1. Begin with washing the quinoa thoroughly , transfer it to a bowl and fill the bowl with water. Leave it like that for at least 20 minutes. The quinoa can be cooked a day ahead.
  2. Wash and rinse all the vegetables while the quinoa sits in the water. Cut the aubergines in half and cut about ½ an inch off each thin end to use as lids. Cut the squash in three equal parts and cutt off a ¼ lengthwise to use as lids. Use a teaspoon to scoop out the filling of the aubergine and squash and transfer to a bowl for later use.
  3. Cut the top of the peppers and tomatoes. It's important not to cut off a piece straight off the top, but to make circle shaped lids with a knife, just around the stems. Use your hands to carefully remove the contents of the paprika and tomatoes. Discard the content.
  4. Discard the water from the quinoa and transfer the quinoa to a medium-sized casserole. Add water and bring to a boil over medium heat. Stir once in a while. The quinoa should be ready after about 15-20 minutes. Add a bit of extra water if needed.
  5. While the quinoa boils, finely chop the garlic and add to a frying pan with two tablespoons of oliveoil over medium heat. Chop the onions and the fennel and add to the frying pan. Let sit for some minutes, until tender.
  6. Turn the oven on to 225 degrees celsius
  7. Add the content from the aubergines and the zucchinis to the frying pan with the onion mixture and stir well. Transfer the mixture to the quinoa, which should be done by now. Stir well.
  8. Finely chop the fresh dill and mint and add to the quinoa filling.
  9. Add 2 teaspoons of salt, 1 tablespoon pepper, the juice of 1 lemon and stir well. Add 2-3 tablespoons of oliveoil.
  10. Brush a baking tray (or two if needed) with olive oil. Brush the vegetables that are to be stuffed with olive oil and place them on the baking tray.
  11. Use a tablespoon to add the quinoa filling to the vegetables. Press down the filling, to make room for as much filling as possible. Place the lids on top of each vegetable after they've been stuffed.
  12. Sprinkle with olive oil and place in the middle of the oven on 225 degrees celsius for 60-75 minutes.
  13. When the vegetables are done, turn off the heat, slightly open the oven door and let the vegetable rest in the oven for at least 10-15 minutes.
Recipe by Kyttari at