Briam
Local name : Μπριάμ
Thinly sliced summer vegetables slow-roasted in olive oil until sweet, collapsing and caramelised at the edges.
Photo : Marcus Guimarães · CC BY 2.0
- Prep
- 25 min
- Cook
- 90 min
- Total
- 115 min
- Serves
- 4
- Difficulty
- Easy
Method
- Slice the potatoes, courgettes, aubergine and tomatoes into even 5 mm rounds, and slice the onions thinly.
- Put all the vegetables in a large bowl with the crushed garlic, oregano, olive oil, salt and pepper, and mix thoroughly with your hands.
- Stir the tomato purée into 150 ml hot water.
- Pile the vegetables into a large roasting dish in loose, slightly untidy layers and pour the tomato liquid over.
- Roast at 190°C for 60 minutes, stirring gently once halfway so the top slices do not dry out.
- Cook for a further 30 minutes undisturbed, until the edges caramelise. Cool slightly, scatter with parsley and serve with bread and feta.
Briam is rarely eaten piping hot; Greeks serve it warm or at room temperature, once the olive oil has soaked right through. Do not be shy with the oil, it is what makes the dish.
