A Greek classic and the best way to bring a touch of the Greek summer to your table in any part of the world. This is one of the very easiest and most delicious ways to prepare seasonal vegetables. A stunning, multicoloured feast for the eyes, this dish demands to be served with generous wedges of feta and a good country sourdough bread to mop up the sauce.
Briam
μπριαμ
Ingredients
- 3 Potatoes (I use dutch cream when in season) cut into thick slices
- 2 Eggplants cut into large cubes
- 4 Grey or green zucchini cut into thick slices
- 1 quantity Sofia's basic tomato sauce See my basic recipes page.
- 1 cup Flat leaf parsley finely chopped
- 1/2 cup Water
- Extra Virgin Olive Oil
Instructions
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Preheat the oven to 180C.
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Make Sofia's basic tomato sauce. See my basic recipes page.
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While the sauce is cooking, add the vegetables and parsley to a large baking dish - making sure you only have one single layer. Pour over Sofia's basic tomato sauce, and the half cup of water and a drizzle of extra virgin olive oil. Cover with foil and bake for 30 minutes.
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After 30 minutes, remove the foil and give the dish a bit of a shake. Reduce the oven heat to 160C. Continue to bake for 30 minutes until the sauce is thick and the vegetables are meltingly tender.
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Note: this dish benefits from a little rest before serving. Make early in the morning before the day gets to hot and then serve at room temperature.
