Traditional Briam
Ingredients
- 3 pcPotato (sliced)
- 2 pcZucchini (sliced)
- 1 pcEggplant (aubergine) (sliced)
- 3 pcRound tomato (sliced)
- 1 pcRed onion (thinly sliced)
- 2 pcGarlic (minced)
- 120 mlExtra virgin olive oil
- 1 tbspOregano
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 200 gFeta cheese (crumbled)
Method
Summer vegetables slow-roasted in olive oil until tender and melting, with slightly charred edges. The aroma of oregano and garlic permeates every bite of this rustic dish.
- 1
Slice the potatoes, zucchini, eggplants, and tomatoes into regular rounds about 5mm thick. Finely slice the red onion and mince the garlic.
- 2
In a large baking dish, mix all the vegetables with olive oil, oregano, salt, and pepper. The vegetables should be well coated and glossy.
- 3
Arrange the vegetables flat or in tight rows. Bake at 180°C. Halfway through, stir gently. It's ready when the potatoes are tender and the juices have reduced to a fragrant oil. Serve the dish sprinkled with crumbled feta.
Frequently asked questions
How do you get this dish right?
- Don't be shy with the olive oil; it's what carries the heat and slow-cooks the vegetables.
- If the vegetables brown too quickly, cover the dish with parchment paper to finish cooking through.
How long does this dish keep?
Keeps for 3 days in the fridge. Best reheated in a pan to regain some crispness.
