Briam is one of the most popular vegetable dishes in Greece. It is a classic casserole in which potatoes, eggplant, zucchini and onions seasoned with herbs and olive oil permeate each other with their flavors and aromas. We encourage you to make it right now, because summer and autumn are the best times to prepare briam. The list of ingredients and the methods of preparation may be subject to slight modifications. Some people also add paprika to the basic composition, in some areas you can also find a version without eggplants . Sometimes (if we have it in the fridge), apart from feta cheese, we also add anthotyros cheese (in a dry version). In our opinion, it perfectly complements feta and boosts the taste of vegetables.
The number of vegetables is adjusted to the number of portions we need to get. However, you must remember that the weight of eggplants, zucchini and potatoes should be similar to each other. If we prepare a larger portion, the amount of cheese should also be increased. You should also remember that a larger portion of briam requires a larger baking tray, preferably one in which you can spread the vegetables in a not too thick layer.
1. Start the preparation of the dish by cutting the eggplant lengthwise and salt it properly. Put the eggplant aside for about half an hour to release the juice. After this time, rinse it under running water, dry it and cut it into quarters about 1-1.5 cm thick.
2. Cut the zucchini into half-slices about a centimeter thick. Peel the potatoes and cut them into slightly smaller pieces than zucchini and eggplant. Cut the onion into half-slices or feathers, as you prefer.
3. Peel the garlic and chop it into quite thick pieces.
4. Put the chopped vegetables into a large bowl, add the chopped parsley, mint, season with salt, a pinch of sugar, pepper and a very solid portion of oregano. We add the olive oil and mix all the ingredients thoroughly. It is important that the oil covers the vegetable pieces thoroughly. After mixing, add the tomatoes cut into quarters or eighths (depending on the size of the tomatoes) and mix the ingredients again, but more gently.
5. Pour a little oil on the baking tray to cover the bottom of the pan. Then we translate the vegetables and spread them evenly. Put the vegetables in an oven preheated to 180-185 degrees. We bake for about an hour, living 2-3 times. About 15 minutes before the end of baking, sprinkle the vegetables with crushed cheese. If you add it at the beginning, it will burn while baking.
6. Briam can be served with good bread, although it tastes good without this addition. Perfect for retsina or white wine.
Ladenia is a traditional olive cake popular on the island of Kimolos and neighboring Milos, although we happened to eat it in Crete. It looks like an Italian pizza, but ladenia is a bread cake with oil, onions and tomatoes. There is no cheese, and the cake should not be thin.
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.
Greeks have to admit that they know how to make delicious food from the spinach popular in this region. Of course, spinach in the Greek version has nothing to do with the little appetizing mash that is usually made in Polish homes. Spinach combined with feta served in a filo pastry can occur in the form of a large casserole (Spanakopita Σπανακόπιτα) or in the form of small croissants (Tiropites Τυροπιτες). Spanakopita is a popular dish and is one of our favorite Greek dishes. The ingredients for its preparation are available in our stores.