Briam is a simple Greek vegetable casserole prepared according to traditional recipes based on potatoes, eggplants and courgettes with the addition of tomatoes, garlic and parsley, very much oiled with olive oil. This recipe has many modifications that differ in the addition of ingredients or the way of preparation. Our recipe comes from Crete and it is distinguished by the simplicity that is the hallmark of the Cretan cuisine. The summer season is the best moment to prepare Briam due to the availability of fresh and local vegetables.
The dish needs a long baking time, but it compensates for this with a delicious taste. It tolerates heating well, so you can prepare it a bit more. An indispensable addition will be delicious bread, which will not allow us to waste a great sauce. Optionally baked briams can be served with crushed feta cheese. A good idea to supplement the taste of this dish will be retsina or white wine.
1. Cut eggplants into slices 1 cm thick. If we have large specimens, we can first cut them along and then into slices. Saute the eggplants and leave for about half an hour to let go the bitter juice. After this time, rinse them under water.
Peel the potatoes and cut into slices about 1 cm thick or quite large particles. We cut the zucchini (preferably small and young) like potatoes.
2. Put the vegetables on a deep baking tray, mix with each other. Tomatoes grate on a grater, season with finely chopped garlic, salt and pepper. We add olive oil to them and then pour the whole into vegetables. Finally, add about 300-350 ml of water and chopped parsley.
3. Cover the baking tray tightly with aluminum foil * and put in an oven preheated to 180 degrees C. Briam bake for a minimum of 1.5 to 2 hours. We give it obligatory with bread, which you can take a tasty sauce.
* Briam can also be baked without covering with foil, however it requires the addition of more water and a few mild mixing of vegetables during baking.
I have never had a good opinion about stuffed vegetables. I always associated them with a bland and not very tasty dish. Until I came across a Greek way to prepare stuffing. The proportions and its ingredients are excellent, so stuffed peppers for good has settled on our table. And the Greeks once again proved that they know how fantastic vegetables can be made. The dish needs a lot of ingredients, but the compilation tastes great, so you should not eliminate anything. If you get some stuffing, you can use it to stuff tomatoes. It will also be good, although the pepper works better due to the specific, distinctive taste. As in the case of other dishes in which feta occurs, do not use its Polish or German substitutes, because these cheeses taste completely different than the original Greek feta, which combined with a large amount of herbs clearly enliven the taste of the dish.
Dishes from beans and other legumes are an important part of the Greek diet. The most well-known examples of such dishes are giant plums, fasolada or fava. Nowadays, Greeks often reach for traditional dishes with legumes, which are served as the main meal. Today we present a recipe for beans in tomatoes. Its preparation is easy and less labor-intensive than eg giant gaps.
Recently, we served a recipe for a spicy pumpkin pie baked in a sweet version. This, of course, is not the only way to prepare this universal vegetable. Greeks often also prepare a pumpkin roasted in filo, but with the addition of cheeses, on the salty.