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Although the recipe for Cretan vegetable briam has been on our site for a long time, it is quite orthodox and very simple to prepare. Meanwhile, briam is a dish that has many varieties. Depending on the region, its preparation and components differ slightly. That is why today we provide a recipe for a slightly more complex version of this delicious vegetable casserole. To do it you will need a little more ingredients, which will be laid in layers in various proportions.
In our opinion, it is important to prepare briam in a ceramic or clay vessel. However, it can not be too shallow, because the laid vegetables form a fairly high layer. In our version, vegetables are cut into slices, but they can also be cut into slightly larger pieces. However, you have to take into account that the baking time may be slightly longer.
1. Cut the eggplant into slices approximately 1 cm thick, salt and leave for 20-30 minutes.
2. Three tomatoes grate on a coarse mesh. Add water, a pinch of sugar, mix thoroughly and leave.
3. Cut the remaining vegetables: zucchini and potatoes into thicker slices or semi-clusters, the onion into slightly thinner half-slices. The remaining tomatoes also cut into thicker slices.
4. When the eggplant releases the juice, rinse it and dry it thoroughly.
5. On the bottom of a large ceramic vessel, pour half of the oil, then arrange all slices of potatoes, to which we then put half of the previously prepared slices of tomato, ½ slices of garlic and ½ onion. Sprinkle the vegetables with salt, pepper and ⅓ chopped basil.
6. Next, arrange another layer of all slices of eggplant, ¼ slices of garlic and onion. Fry the vegetables with half the remaining oil, sprinkle with salt, pepper and ⅓ chopped basil.
7. At the very top, arrange all slices of zucchini, the rest of garlic, onion and sliced tomatoes. Sauté again, pepper and sprinkle with the remaining basil and pour over the remaining oil. At the end, place the vegetables so arranged with grated tomatoes.
8. Bake broil in the oven preheated to about 200 degrees C for about 75 minutes, however, depending on the thickness of the cut vegetables, this time may be slightly longer. Before removing the food from the oven, it is worth checking that all the vegetables are soft. Briam is served with pieces of delicious bread.
Καλή όρεξη!
Italian Fennel is a common ingredient in Mediterranean cuisine. In Greek cuisine, its characteristic slightly aniseed flavor can be found, among others, in sensational kaltsouni and pitta casseroles. Today we would like to share with you the recipe for pitto with Italian fennel.
Vegetable pancakes are a specialty of Greek cuisine. The multitude of vegetables available at any time of the year provokes even the ingenious use of them. Tomatokeftedes, or tomato pies, is the recipe that proves this theory. This dish is popular on the Cyclades and in the traditional cuisine of Syros, Andros, Tinos or Santorini. The most characteristic taste of tomatokeftedes is reached by the inhabitants of the latter island due to the specific taste of small tomatoes growing there.
Zucchini in Greek cuisine is ubiquitous. Kolokithopita is in Poland a less known way to use this popular vegetable. Kolokithopita in taste is very subtle and delicate, so combining it with, for example, tzatziki sauce will cause that the garlic contained in the sauce will dominate its taste.
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