Eggplant and Zucchini Casserole in Tomato Sauce (Greek Briam)
 
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A simple but delicious recipe for roasted eggplants and zucchini in the oven. Can be used as a side dish for meat but it also stands alone as a light meal. The Greek Briam!
Author:
Recipe type: Main
Cuisine: Greek
Serves: 4
Ingredients
  • 2 eggplants cut in large cubes.
  • 2-3 zucchini cut in large pieces.
  • 2-3 large potatoes cut in large pieces.
  • 2 red peppers sliced.
  • 1 large onion coarsely chopped.
  • 2-3 large sweet and ripe tomatoes.
  • 3-4 garlic cloves.
  • 1 teaspoon of dried oregano.
  • A small bunch of flat-leaf parsley.
  • 1 teaspoon of tomato paste.
  • 1 cup of extra-virgin olive oil.
  • Salt and ground pepper.
Instructions
  1. Preheat the oven at 200 degrees Celsius (390 F).
  2. Add the tomatoes, tomato paste, parsley and garlic into a blender and make a smooth paste.
  3. Add the eggplants, zucchini, potatoes and peppers to a large tray. Pour in the olive oil and the fresh tomato paste. Add the oregano, season with salt and pepper and mix well. Add 1-2 cups of hot water so that the juices cover the vegetables halfway.
  4. Cover the tray with kitchen foil and cook for ~ 30 minutes at 200 C (390 F).
  5. Uncover the tray, give it a gentle stir so you don't break the vegetables and continue cooking at 180 Celsius (360 F) for around 40 minutes until the vegetables start getting brown and crispy. Check from time to time to make sure that the vegetables, especially the potatoes, are cooked on both sides.
  6. minutes before you finish cooking, top the tray with some crumbled Feta cheese (optional).
  7. Bon appetit!
Recipe by SocraticFood at http://socraticfood.com/eggplant-and-zucchini-casserole-in-tomato-sauce-greek-briam/