Recipe: Briam


Always looking for ways to mix up my vegetable consumption, briam is a dish I had never heard of and one that I have found ticks all my boxes. Healthy, easy and cheap, briam is a take on a Greek mixed vegetable dish. Commonly served with feta (which I omitted because news flash I don’t like cheese, but you should totally put it in there). It’s basically chopping a whole bunch of ingredients, mixing them up with sauce and popping it in the oven for quite a long time. The eggplant and zucchini go all tender and juicy (just the way I like them) and the potatoes soften up and absorb all the surrounding flavour. A great leftovers meal, and a great accompaniment for meat dishes (I had mine with fish).


  • olive oil
  • 1 large eggplant
  • 1 large onion
  • 5 cloves of garlic
  • 4 medium potatoes
  • 10 small – medium tomatoes
  • 3 courgettes
  • 350 g tomato passata
  • 1 T dried oregano
  • 2 T parsley (although I like to use basil instead)


  1. 220°C.
  2. Slice the aubergine into chunks and fry on the stove top. Transfer to a large bowl.
  3. Copy with the onion and garlic.
  4. Chop the potatoes into 1 cm cubes, thinly slice the tomatoes and slice the courgettes. Add to the bowl along with the passata and 200 ml of water.
  5. Sprinkle with the herbs and season with salt and pepper.
  6. Combine well with your hands and transfer to a large ovenproof dish.
  7. Bake for about an hour, or until the vegetables are tender.

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