Mediterranean Briam

Briam, known locally as 'Briami' in Greece and 'Briam' in Cyprus, is a traditional Mediterranean dish that celebrates the bounty of summer vegetables. This vibrant ratatouille-style recipe showcases an assortment of fresh, seasonal produce, including eggplants, zucchini, and a medley of bell peppers, all harmoniously baked to perfection. The dish is not only a feast for the eyes but also a testament to the culinary heritage of the Mediterranean, where home cooks have prepared this rustic dish for generations, often served as a side or a light main course. The slow-roasting process enhances the natural sweetness of the vegetables, creating a comforting and flavorful dish that embodies the essence of the region. Served warm or at room temperature, Briam pairs beautifully with crusty bread or as a part of a meze platter. The optional lime zest adds a refreshing touch, brightening the rich flavors of the roasted vegetables.

Ingredients (Makes 6 portions)

Vegetables

2 red-peeled onions, thinly sliced
2 eggplants, sliced into 1 cm rounds
2 medium potatoes, peeled and chopped for frying
6 small zucchini, cut lengthwise into quarters
3 ripe, fleshy tomatoes, sliced into 1 cm rounds
250 g black cherry tomatoes, halved
4 additional tomatoes, grated
4 garlic cloves, whole and crushed
3 horn peppers, cut into medium strips
3 Florina peppers, cut into medium strips

Spices

1-2 chili peppers, finely chopped
3 g fresh ginger root, finely grated

Herbs

5 sprigs parsley, finely chopped
leaves from 1 bunch of basil or mint, finely chopped

Oils

200 ml olive oil

Seasoning

salt, to taste
freshly ground black pepper, to taste

For Serving/Garnishing

lime zest, for serving (optional)

Nutrition Information (per 100g)

Calories: 85
Fat: 5
Protein: 2
Carbohydrates: 9
Fiber: 3

Directions

Preparation of Onions

1. In a bowl, combine the sliced onions with salt and rub them gently with your hands for 2-3 minutes to mellow their sharpness.

Preparation of Eggplants

2. Sprinkle salt on both sides of the eggplant slices and let them rest for 30-40 minutes to draw out excess moisture.

Rinsing Vegetables

3. Rinse the onions and eggplants thoroughly under cold water and pat dry.

Oven Preheating

4. Preheat your oven to 170°C (340°F).

Combining Ingredients

5. In a large baking dish, combine the onions, eggplants, potatoes, zucchini, tomato slices, halved cherry tomatoes, crushed garlic, all bell peppers, ginger, and herbs.

Seasoning and Mixing

6. Generously season with salt and pepper, drizzle with olive oil, and add the grated tomatoes. Mix everything well using your hands.

Arranging for Baking

7. Spread the mixture evenly in a single layer, ensuring the vegetables do not overlap to promote even cooking.

Baking

8. Bake the briam for about 1 hour, or until the vegetables are tender and caramelized.

Midway Stirring

9. Halfway through the baking time, gently stir the vegetables with a wooden spatula and redistribute them into a single layer.

Serving

10. Serve the briam warm or at room temperature, garnished with a sprinkling of lime zest, if desired.

Cookix's Secrets

Alternative Cooking Method

Try grilling the vegetables for a smoky flavor instead of baking.

Herb Variations

Experiment with different herbs such as oregano or dill for varied flavor profiles.

Make Ahead

Briam can be prepared a day in advance and tastes even better the next day as the flavors meld.

Spicy Kick

Add more chili peppers or a sprinkle of crushed red pepper flakes for an extra kick.

Vegetable Choices

Feel free to include other seasonal vegetables like bell peppers or carrots for added color and flavor.