Jamie Oliver

Briam

A delicious Greek vegetable bake

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Briam

Serves 6
Cooks In1H 20M
DifficultySuper easy
Nutrition per serving
  • Calories
    379
    19%
  • Fat
    24.3g
    35%
  • Saturates
    3.5g
    18%
  • Protein
    7.5g
    17%
  • Carbs
    32.5g
    13%
  • Sugar
    8.2g
    9%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Recipe From

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Nutrition per serving
  • Calories
    379
    19%
  • Fat
    24.3g
    35%
  • Saturates
    3.5g
    18%
  • Protein
    7.5g
    17%
  • Carbs
    32.5g
    13%
  • Sugar
    8.2g
    9%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 150 ml extra-virgin olive oil , plus extra if required
  • 1 large aubergine , halved lengthways, then thickly sliced
  • 1 large onion , thinly sliced
  • 3 garlic cloves , sliced
  • 800 g large potatoes , chopped into 1cm cubes
  • 6 medium tomatoes , thinly sliced
  • 12 cherry tomatoes
  • 5 courgettes , sliced
  • 300 g tomato passata
  • 1 tbsp dried oregano
  • 2 tbsp flat-leaf parsley , finely chopped
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Method

Recipe by Andy Harris

Preheat the oven to 220C/gas 7. Heat some olive oil in a frying pan over a medium heat and cook the aubergine in batches, adding more oil if necessary, for 5–7 minutes, until softened and golden. Using a slotted spoon, transfer to a large bowl.

Add the onion and garlic to the pan, with a little more oil if necessary, and sauté for 5 minutes, until softened. Transfer to the bowl with the aubergine. Add the potato, tomatoes, courgette, passata and 200ml water to the bowl. Sprinkle with oregano and parsley and season generously with sea salt and ground black pepper. Combine well with your hands and transfer to a large ovenproof dish. Drizzle with any remaining oil.

Bake for 30 minutes then turn oven down to 200C/gas 6. Bake for another 20–30 minutes, or until the top has browned and vegetables are tender. Allow to cool slightly before serving.

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