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Enjoy a taste of Greece with Briam! This easy dish is a mix of baked veggies in a tasty tomato and red pepper sauce. It’s a simple, healthy dinner that’s big on flavor. Give it a try for a meal that looks good, tastes good, and is good for you!
Type of Cuisine:
Mediterranean
Prep Time: 20 minutes.
Cook Time: 1 hour 10 minutes
How Many Servings?
4-6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 2 Japanese eggplants, cut into 1-inch circles | |
| 3 large potatoes, cut lengthwise into 4 pieces each | |
| 5 Roma tomatoes, ripe, cut lengthwise into 4 pieces each | |
| 1 large onion, cut into strips | |
| 3 banana peppers (or any mild pepper of your choice) | |
| 15 garlic cloves, minced | |
| ½ cup olive oil | |
| Salt and pepper to taste |
For the sauce
| 3 cups water or vegetable stock | |
| 1 tablespoon sweet pepper paste | |
| 2 tablespoons tomato paste | |
| 2 teaspoons curry powder | |
| 2 teaspoons turmeric powder | |
| 2 teaspoons ground cardamom | |
| Salt and pepper to flavor |
Preparation
1
Make the Flavorful Stock
In a medium saucepan over medium heat, warm 3 cups of water. Stir in the sweet pepper paste and tomato paste until fully dissolved. Add the curry powder, turmeric, and cardamom, then season with salt and pepper to taste. Once everything is combined, remove from the heat and set aside.
In a medium saucepan over medium heat, warm 3 cups of water. Stir in the sweet pepper paste and tomato paste until fully dissolved. Add the curry powder, turmeric, and cardamom, then season with salt and pepper to taste. Once everything is combined, remove from the heat and set aside.
2
Cook the Vegetables
Heat a few tablespoons of olive oil in a Dutch oven over medium-high heat. Start with the eggplant, cooking for about 2 minutes per side until the edges soften. Season with salt and pepper, then transfer to a platter. Continue in batches with the potatoes, tomatoes, cauliflower, and peppers, seasoning each batch with salt and pepper as you go. Add more olive oil as needed between batches to keep the vegetables from sticking or drying out.
Heat a few tablespoons of olive oil in a Dutch oven over medium-high heat. Start with the eggplant, cooking for about 2 minutes per side until the edges soften. Season with salt and pepper, then transfer to a platter. Continue in batches with the potatoes, tomatoes, cauliflower, and peppers, seasoning each batch with salt and pepper as you go. Add more olive oil as needed between batches to keep the vegetables from sticking or drying out.
3
Prepare the Oven & Sauté Aromatics
Preheat your oven to 375°F. Using the same Dutch oven, heat any remaining olive oil over medium heat. Add the sliced onions and sauté for 3 minutes until softened. Then stir in the minced garlic and cook for another 2 minutes, just until fragrant.
Preheat your oven to 375°F. Using the same Dutch oven, heat any remaining olive oil over medium heat. Add the sliced onions and sauté for 3 minutes until softened. Then stir in the minced garlic and cook for another 2 minutes, just until fragrant.
4
Assemble & Bake
Pour the prepared stock over the sautéed onions and garlic in the Dutch oven. Gently arrange the partially cooked vegetables on top, layering them evenly. Bake uncovered in the preheated oven at 375°F for about 1 hour, or until the vegetables are tender and the sauce has thickened slightly.
Pour the prepared stock over the sautéed onions and garlic in the Dutch oven. Gently arrange the partially cooked vegetables on top, layering them evenly. Bake uncovered in the preheated oven at 375°F for about 1 hour, or until the vegetables are tender and the sauce has thickened slightly.
5
Broil & Serve
Turn on the broiler for the last 3–5 minutes to lightly caramelize the top of the vegetables. Keep a close eye to prevent burning. Once the top is golden and slightly crisp, remove from the oven and let it cool slightly before serving.
Turn on the broiler for the last 3–5 minutes to lightly caramelize the top of the vegetables. Keep a close eye to prevent burning. Once the top is golden and slightly crisp, remove from the oven and let it cool slightly before serving.
Recipe Tips & Suggestions
Storage Instructions:
Refrigeration: Place any leftover Briam in an airtight container and refrigerate. It should remain fresh and tasty for up to 3 to 4 days.
Freezing: For longer storage, consider freezing. To freeze, allow the Briam to cool completely. Then, transfer it to a freezer-safe container or resealable plastic bag, leaving a little space for expansion. Freeze for up to 2 months.
Reheating Instructions:
From the Refrigerator: Reheat refrigerated Briam in a preheated oven at 350°F until warmed through, about 15-20 minutes. Alternatively, you can warm it in the microwave, but the oven method helps retain the dish's texture better.
From the Freezer: Thaw frozen Briam in the refrigerator overnight. Once thawed, reheat using the oven method mentioned above.