Briam is so easy to make and so delicious, with PDO extra virgin Greek olive oil. Serve with feta! To see recipe, press the more button.
Briam
6-8 servings
4 long thin eggplants, cut lengthwise into 1/8-inch/3-mm slices
Salt
2/3 cup/160 ml extra-virgin Greek olive oil for brushing and drizzling
4 medium onions, peeled, halved, and sliced
4 medium zucchini, cut into ¼-inch/6-mm rounds
3-4 plum tomatoes, peeled, cored, and sliced (with juice)
3-4 green bell peppers, seeded and cored, cut into thin rings
2 garlic cloves, finely chopped
Sea salt and freshly ground black pepper, to taste
1 tsp. dried oregano
1. Douse the eggplant slices generously with salt and let them sit in a colander to drain for 30 minutes. Rinse them thoroughly afterward, drain, and pat dry.
2. Preheat the oven to 375˚F/190˚C.
3. Brush a pan with olive oil. Add the vegetables (eggplants, onions, zucchini, tomatoes, green peppers) in alternating layers in rows. Season with garlic, salt and pepper. Sprinkle with oregano. Drizzle plenty of olive oil on top.
4. Bake in the oven for about 35 to 40 minutes. Set aside to cool for about 1 hour and serve at room temperature
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