The name “briam” is probably a Turkish word for this dish, as the name in Greek is “Tourlou Tourlou”, which is a colloquial phrase for “mix up”.
This dish is normally cooked in the summertime in Greece as it is made up of fresh vegetables. People often ask what are the key elements that make it taste so nice, and the simple answer is olive oil, salt and pepper. And it may be easy to put together, but the key is the way it is baked.
- 3 finger eggplants or 1 large eggplant
- 4 small zucchini
- 5 – 6 ripe tomatoes peeled and chopped (or a tin of crushed tomatoes)
- 2 onions cut thick
- 2 – 4 cloves garlic
- 2 peppers (any colour will do) I find that the red and yellow are not as heavy and are easier on the digestion
- 100 grams string beans
- 2 – 3 potatoes cubed, this is optional as potatoes need to be eaten on the same day
- ½ bunch parsley finely chopped
- ½ bunch finely chopped dill
- 1-cup olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- Put eggplant in cubes and salt; stand aside for about 20 minutes
- Wash all the other vegetables and cut into cubes
- Wash eggplant of salt
- Put all ingredients in a baking dish,
- Add oil, pepper, salt, parsley, dill and toss.
- Cover with baking paper cut into the shape of the baking dish and put on top tucked inside the pan,
- Bake in hot oven 200 C for 30 minutes
- Take paper off and bake for further 30 minutes to 40 minutes making sure that liquids have evaporated and are only in sauce consistency.
- This last part is what makes or breaks the dish if it is watery it is like boiled vegetables.
- Serve accompanied on the table with Greek cheese and crusty bread