This classic Greek briam recipe is a summertime favorite, reminiscent of the famous French ratatouille. This traditional vegan dish is incredibly simple to prepare; all you need to do is combine fresh summer vegetables, create a flavorful tomato sauce, and bake them to perfection, generously drizzled with the finest olive oil. Greek cuisine is known for its affinity for olive oil, and in the case of briam, it transforms the vegetables into delectable, melt-in-your-mouth goodness. Unsurprisingly, briam is classified as one of the cherished traditional ladera dishes.
Ladera, or λαδερά in Greek, constitutes a distinguished category of vegetable dishes in Greek culinary tradition, aptly translating to "with olive oil." These dishes predominantly feature vegetables, either plain or stuffed, simmered in a luscious sauce comprising tomatoes, onions, garlic, and, of course, the indispensable olive oil. Remarkably, these dishes are inherently vegan, as they rarely incorporate meat. The key to their success lies in the use of seasonally fresh vegetables, which infuses them with an array of flavors. In my opinion, ladera epitomizes the grandeur and inventiveness of Greek gastronomy.
For this authentic Greek briam recipe, assemble the following ingredients: potatoes, zucchini, eggplant, garlic cloves, onions, tomatoes, sugar, olive oil, salt, and pepper. If you're a vegetarian seeking to enhance the dish's richness, consider adding some grated kefalograviera cheese.
This traditional mixed roasted vegetable dish can be savored on its own, accompanied by feta cheese and freshly baked bread. Alternatively, it serves as an excellent side dish for fish or meat.
Perfect for vegans, this briam (μπριάμ in Greek) recipe requires just 10 minutes of preparation and approximately 30 minutes of baking time. No culinary expertise is necessary. Furthermore, you can adapt this dish to incorporate winter vegetables for a delightful seasonal variation.
Briam - Ingredients
- 3 medium potatoes, cut diagonally in thin slices.
- 300 g of zucchini, cut diagonally in thin slices.
- 1 medium eggplant, cut diagonally in thin slices.
- 3 cloves garlic, crushed.
- 2 onions, cut in rings.
- Freshly ground black pepper
- ½ cup of olive oil
- 1 kg ripe tomatoes, skinned, seeded, and crushed.
- 1 teaspoon sugar,
- Salt
Briam - How to make
- Start this authentic Greek briam recipe by sprinkling the eggplant slices with salt. Allow them to stand in a colander for 20 minutes.
- Rinse the eggplants under cold water, drain, and pat dry with absorbent paper.
- Sauté the potatoes, zucchini, eggplants, and garlic in oil.
- Put the sautéed vegetables in an ovenproof dish. Add the salt, pepper, and sugar, and bake for 30 minutes at 190 C.
- If necessary, add a little water.
- Serve