Greek · Side
Briam
- Easy
- 80 min
- roughly 1 of 4 for cost
- Vegetarian
- Vegan
Leads with a briny, maritime salinity, char used as punctuation, opening aromatic and staying there.
Ingredients
- 2 zucchini, 2 eggplants, 4 potatoes, sliced
- 4 tomatoes, grated, + 2 sliced
- 1 red onion, garlic
- 150ml olive oil (yes, really)
- Oregano, parsley
Equipment
Grater / zester
The skills inside
The words inside
Allergen screen
None found among the 14 screened.
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Toss everything with the grated tomato, oil, and seasoning.
- Layer or jumble into a baking dish; sliced tomato on top.
- Bake 190°C for 60–75 min, until collapsed, blistered, and syrupy at the edges. 75 min
- Room temperature with feta and bread.
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Roasting in a hot oven 56 recipes
- The oven was fully up to heat before anything went in, given time beyond the indicator light rather than judged by it.
- Every piece has air around it. Nothing touches its neighbour and nothing is packed to the edge of the tray, because crowded food steams itself in its own moisture and never browns.
- Colour is even across the whole tray, the tray having been turned at least once: no pale row at the back and no dark row at the front.
- It came out BEFORE the target temperature, not at it. Carryover keeps driving the inside up by several degrees after it leaves the oven, and that rise is part of the cooking rather than an error in it.
- The temperature was read at the coldest part rather than the easiest one to reach, and read again after the rest.
Where it goes wrong The tray was crowded, or the oven was not truly up to heat. The food releases steam faster than a cool box can carry it away, so it sits pale and slack, and the extra minutes spent chasing colour take the inside well past where it should have stopped.
At the Table
- The Pour
- Chianti Classico or Barbera d’Alba
- Also Right
- Vermentino for the lighter plates
- From the Taps
- Italian pilsner
- Zero-Proof
- San Pellegrino Sanbittèr
Tomato’s acid demands equal acid: Italian reds evolved beside the sauce, and the regional pairing is the safest law in wine.
Saved on this device and kept across visits: export from My Menu to move them.