By Elena Paravantes RD
Briami is basically chunks of vegetables cooked in olive oil, and it belongs to the lathera family. But you don’t just add any vegetable you want, there are certain vegetables that are used: potatoes, zucchini, eggplant, onion, tomato, sometimes okra and bell pepper.
4 medium potatoes
1 cup chopped tomatoes or sliced or cherry tomatoes
2 peppers (optional)
3 cloves garlic, chopped
2 tablespoons tomato paste
about a cup of olive oil
about a cup of water
2 tablespoons dry mint
2 tablespoons oregano
1/4 cup parsley
- Preheat oven to 180°C
- Cut potatoes, zucchini and eggplant in slices. Do the same with the onion and peppers if you would like to add them to the dish.
- Pour all the vegetables in a large bowl. Add garlic, mint, parsley, oregano and mix.
- Mix the tomato paste with a bit of water (1 tablespoon) and add to the vegetables.
- Add about 3/4 to 1 cup olive oil and mix well. We usually do it with our hands.
- Add salt to taste and pepper, and mix some more (I add very little salt and add more if needed when serving).
- Transfer the vegetables to a large, shallow pan, it should be able to fit all the vegetables in one layer.
- Pour in a corner of the pan about 1/2-3/4 cup water and tilt the pan so that it spreads, but don’t pour it over the vegetables. Pour more later if it seems like they are becoming dry.
- Cover with aluminum foil and roast for about an hour.
- After an hour check and see if the vegetables are cooked (you should be able to stick a fork in them easily). If they are cooked, remove the foil and roast for another 1/2 hour until the potatoes start turning golden brown.
- Let it cool and serve with bread and feta cheese. You can also serve cold.