Hello readers!
I always had the feeling that Briam is made with vegetables that can not be used alone, which are few. A few aubergines, a few courgettes, a few peppers, a few potatoes. Easy, fast and with all the taste of summer vegetables and aromatic herbs.
Probably, it's an invented food, in order to use the vegetables from the production of the croft that each family retained in the past. What's plenty, is the tomato. The tomato that binds all vegetables together and makes this dish one of the most favorite of the summer!
Ingredients
4 aubergines
6 green bell peppers
4 ripe and tight tomatoes
4 cloves of garlic
2 onions sliced
2 tbsps chopped mint
2 tbsps basil finely chopped
2 tbsps parsley finely chopped
1 cup olive oil
2 cups water
Himalayan salt
Freshly ground pepper
Instructions
I always had the feeling that Briam is made with vegetables that can not be used alone, which are few. A few aubergines, a few courgettes, a few peppers, a few potatoes. Easy, fast and with all the taste of summer vegetables and aromatic herbs.
Probably, it's an invented food, in order to use the vegetables from the production of the croft that each family retained in the past. What's plenty, is the tomato. The tomato that binds all vegetables together and makes this dish one of the most favorite of the summer!
Ingredients
4 aubergines
6 green bell peppers
4 ripe and tight tomatoes
4 cloves of garlic
2 onions sliced
2 tbsps chopped mint
2 tbsps basil finely chopped
2 tbsps parsley finely chopped
1 cup olive oil
2 cups water
Himalayan salt
Freshly ground pepper
Instructions
To prepare this delicious briam recipe, start by preparing
your vegetables. Peel and cut the potatoes in slices. Wash thoroughly all the vegetables and slice into 1cm slices. Alternatively you can cut
the vegetables in chunks. Peel the tomatoes and cut into thin slices.
To bake the briam use a large baking pan, approx. 30x35cm,
so that the vegetables are not layered too deep.
Layer the bottom of the pan with sliced tomatoes and season.
Place on top the sliced vegetables and seasonings well. Sprinkle with the onion and
garlic and top with the rest of the tomatoes. Season well, garnish with chopped
parsley and drizzle with olive oil. Add the water.
Cover the briam with aluminum foil and bake in preheated
oven at 200C (both top and bottom heating elements on) for 1 1/2 to 2 hours.
Uncover the briam halfway through cooking time, toss the vegetables and
continue baking until nicely coloured.
Serve this traditional briam dish with salty feta cheese and
lots of bread. Enjoy!
Quote of this post: Simplicity is perfection!
