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GreekAuthentic Cuisine

Briam

Serves 4 to 6 Side vegetarian, Sides

Briam

Briam is a beloved summer dish found in home kitchens across Greece, where it captures the bounty of the season. It’s a simple yet satisfying casserole, often prepared when vegetables are plentiful and spirits are high. Greek family cooks know the art of this dish by heart, with olive oil used liberally, salt judged by the feel of the hand, and a lemon always within reach to brighten the flavors.

This dish should taste like a warm, sunlit garden. The eggplants and zucchini melt into softness, while the potatoes offer a tender bite, all embraced by the richness of olive oil and the sharpness of oregano. There’s no prescribed occasion for Briam; it simply appears when the produce is perfect and appetites are ready.

Ingredients

  • 2eggplants — sliced
  • 2zucchini — sliced
  • 3potatoes — sliced
  • 3tomatoes — sliced
  • 2onions — sliced
  • 150 mlolive oil
  • to tasteoregano
  • to tastefine sea salt and black pepper

Method

  1. Preheat your oven to 180°C (350°F). Begin by preparing the vegetables: slice the 2 eggplants, 2 zucchini, and 3 potatoes into even, thin rounds, about 0.5 cm thick. This ensures they cook evenly and absorb flavors uniformly.
  2. Dice the 2 onions finely. In a large, deep ovenproof skillet or baking dish, heat 150 ml of olive oil over medium heat. Add the onions and sauté them until they become soft and translucent, releasing their sweetness, about 5-7 minutes.
  3. While the onions are cooking, slice the 3 tomatoes into thin rounds. Once the onions are ready, layer the eggplant, zucchini, and potato slices over the onions in the skillet, alternating layers for a balanced flavor.
  4. Arrange the tomato slices on top of the layered vegetables. Sprinkle a generous amount of oregano over the top, ensuring each layer gets a touch of this aromatic herb. This will infuse the dish with a classic Greek aroma and taste.
  5. Pour any remaining olive oil over the layered vegetables, ensuring they are well-coated. Cover the skillet or baking dish with a lid or aluminum foil to trap moisture, and place it in the preheated oven.
  6. Bake the Briam for about 45 minutes, then remove the cover and continue baking for another 15-20 minutes. The vegetables should be tender and slightly caramelized on the edges, with the tomatoes soft and releasing their juices.
  7. Once done, remove the dish from the oven and season with fine sea salt and black pepper to taste. Allow the Briam to cool slightly before serving, as the flavors meld beautifully when it's warm or at room temperature.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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