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)
- Slice the aubergine into chunks and fry on the stove top. Transfer to a large bowl.
- Copy with the onion and garlic.
- 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.
- Sprinkle with the herbs and season with salt and pepper.
- Combine well with your hands and transfer to a large ovenproof dish.
- Bake for about an hour, or until the vegetables are tender.