Briam: Greek Baked Vegetables

La storia di questo piatto

Briam is the Greek summer gathered into a single clay dish: zucchini, aubergine, potatoes and ripe tomatoes, married by olive oil and the green breath of parsley. It is the food of village tables and family kitchens, a humble harvest slowly turned to gold.

Ingredienti

• 500 g Zucchini
• 400 g Eggplant
• 400 g Potatoes
• 500 g Ripe tomatoes
• 120 ml Extra virgin olive oil
• 1 large Onion
• 3 cloves Garlic
• 2 teaspoons Dried oregano
• 1.5 teaspoons Sea salt
• 0.75 teaspoon Black pepper
• 1 bunch Fresh parsley
• 100 ml Tomato passata
• 50 ml Water

Preparazione

1. Rinse the vegetables under cold running water, rubbing off any traces of soil, and dry them with a clean kitchen towel to remove excess moisture.
2. Slice the potatoes, zucchini and eggplant into rounds about 6-7 mm thick so they all cook evenly. Cut the tomatoes into wedges or slices of equal thickness. Thinly slice the onion and finely chop the garlic together with the fresh parsley (set aside a pinch of parsley for garnish).
3. Use a 40×25 cm baking dish, preferably terracotta (the traditional tapsi). Divide the onion, garlic and parsley into three equal portions. Arrange the potatoes on the bottom, slightly overlapping, and spread a portion of the chopped mixture over them. Then arrange the zucchini, eggplant and tomatoes in alternating rows to form two more layers, sprinkling each with a portion of the chopped mixture. Season each layer with a third of the oregano, salt and pepper.
4. Preheat the oven to 180°C (conventional) and let it heat for about 10 minutes while you finish the dish. Mix the passata with the water and pour it over the surface, then drizzle in 90 ml of olive oil so that it seeps between the layers. Cover with parchment paper and then with aluminum foil, pressing down on the edges: the parchment prevents the tomatoes from coming into direct contact with the foil.
5. Bake the covered dish at 180°C for 60 minutes, so the steam softens the potatoes and eggplant. Carefully remove the dish, take off the cover, drizzle with the remaining 30 ml of olive oil and return it to the oven uncovered for 25 minutes, until the vegetables are golden at the edges and the potatoes are tender.
6. Let the dish rest at room temperature for 10 minutes so the flavors blend and the cut becomes more compact. Check doneness by inserting a toothpick into the center of a potato: it should slide in without resistance. Taste, adjust the salt and garnish with the reserved fresh parsley. Serve with feta and rustic bread.