Briam is a Greek baked vegetable dish of potatoes, zucchini, eggplant, tomatoes, and onions, layered or tossed together and slowly roasted in a generous amount of olive oil. It belongs to the Greek ladera tradition, the group of vegetable dishes cooked in olive oil and eaten warm or at room temperature, alongside Gemista (recipe on the site), Fasolakia Ladera (recipe on the site), and Gigantes Plaki (recipe on the site).
The vegetables are cut into thick slices so they soften without collapsing, and they cook in their own juices and the tomato, which reduces into a light sauce in the pan. The dish is naturally vegan and is traditionally made in summer, when zucchini, eggplant, and tomatoes are at their peak. It is typically served as a main course with crusty bread and feta, or as a side next to roast meat or fish.
The key technique is the two-stage bake: covered first so the vegetables steam and soften, then uncovered so the tops caramelize and the liquid thickens.
Briam Recipe
Ingredients
- 1 1/2 pounds (680 g) Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- 1 pound (450 g) zucchini (about 2 medium), sliced into 1/2-inch rounds
- 1 pound (450 g) eggplant (1 medium), cut into 3/4-inch cubes
- 2 red onions, cut into thick wedges
- 4 garlic cloves, sliced
- 1 can (14.5 ounces) diced tomatoes with juices, or 1 1/2 pounds ripe tomatoes, chopped
- 1/2 cup (120 ml) extra-virgin olive oil, plus more to serve
- 1/2 cup (120 ml) water
- 1 teaspoon dried oregano
- 1/2 cup chopped fresh flat-leaf parsley, divided
- 2 teaspoons kosher salt, to taste
- 1/2 teaspoon freshly ground black pepper
- Crumbled feta cheese and crusty bread, to serve (optional)
Instructions
- Heat the oven to 400°F (200°C). Salt the eggplant cubes lightly, leave in a colander for 15 minutes, then rinse and pat dry to reduce bitterness and excess moisture.
- In a large bowl, combine the potatoes, zucchini, eggplant, onions, and garlic. Add the tomatoes, olive oil, water, oregano, half the parsley, salt, and pepper. Toss until everything is well coated.
- Transfer to a large roasting pan or 9 x 13-inch baking dish, spreading the vegetables in an even layer. Cover tightly with foil.
- Bake covered for 45 minutes. Remove the foil, stir gently, and continue to bake for 30 minutes, until the potatoes are tender and the tops are browned and the liquid has thickened.
- Rest for 10 minutes. Sprinkle with the remaining parsley and a drizzle of olive oil. Serve warm or at room temperature, with feta and bread if desired.
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