Gemista

1: Scoop the flesh out of aubergines and courgettes, and remove the seeds from the peppers.

2: Rub the vegetables in olive oil and roast them in an oven at about 220 Celsius for 20 minutes.

3: For the filling, fry some onion, garlic, and optional chili.

4: Add the flesh from the aubergine and courgette along with grated carrot and chopped mushrooms.

5: Fry it down and add lots of dried mint, a little bit of cumin, and cinnamon.

6: Add tomato purée or canned tomatoes, along with a big handful of rice.

7: Cook down for 10-15 minutes with a good pinch of salt and pepper.

8: Take it off the heat and add the juice of at least one lemon.

9: Fill the vegetables with the rice mixture and place them in a tray.

10: Cover with foil and bake at 180 Celsius for one hour.