Briam

Serves 6

  • 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

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.

Nutritional Information

Briam

A delicious Greek vegetable bake

0 foodies cooked this
This popular veggie medley is traditionally eaten with feta, but it’s also awesome with pork chops.
Serves 6
1h 20m
Super easy
Print this recipe
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.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

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.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 379
    19%
  • Carbs 32.5g
    13%
  • Sugar 8.2g 9%
  • Fat 24.3g 35%
  • Saturates 3.5g 18%
  • Protein 7.5g 17%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 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