Wednesday 31 August 2011

Briam, Potatoes with courgettes and aubergines in red sauce (Μπριάμ)

As we bid the summer farewell, this is a dish that might keep it going for a day longer! A very summery food, as the veg are in season and a vegetarian option as well. Recipe for 4 dishes.


4 potatoes (roughly ½ kilo)
2 aubergines
4 courgettes
2 onions
300ml of chopped tomato
Olive oil
Salt and Pepper


Start by cutting all your vegetables in big chunks and place them in your tray. Add the chopped tomatoes and then 1 spoon of salt and 1 teaspoon of pepper. Finally add 1 ½ ladle of olive oil. It is best you use your hands at this point and just mix everything together to ensure the ingredients are well mixed.
Place in a preheated oven for 1 hour and 15 minutes or until the potatoes are cooked at 220 degrees.
Dish can be eaten hot or cold. I prefer it cold and it serves as a main dish or as a meze dish as well.


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