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Briam

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Briam is a staple of Greek home cooking – humble, plant-based, and full of character. Summer vegetables like zucchini, eggplant, and potatoes are roasted in tomato sauce and olive oil until tender and fragrant. Similar to Ratatouille but heartier, Briam reflects the Mediterranean diet's simplicity and wholesomeness. Served warm, lukewarm, or even cold, it remains a delicious and grounding meal.

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Preparation time: 25 min / Baking time: 60–70 min

Use more ghee or olive oil, season well (e.g. cumin, asafoetida), steam vegetables before baking, and serve warm.

Reduce tomatoes, skip garlic, add cooling herbs like basil or dill. A splash of lemon juice can replace vinegar.

Leave out the potatoes, spice it up with mustard seeds, chili, and lemon. Use minimal oil.

Ingredients

  • 1 medium potato, peeled and thinly sliced

  • 1 small zucchini, thinly sliced

  • ½ eggplant, thinly sliced

  • 1 tomato, sliced

  • 1 onion, cut into fine rings

  • 1 garlic clove, finely chopped

  • 200 ml strained tomatoes (passata)

  • 2 tbsp olive oil (or ghee for Vata)

  • ½ tsp dried oregano

  • Salt and pepper to taste

  • Optional: fresh parsley or basil for garnish

Preparation

  • Preheat oven to 180 °C (356 °F).

  • Wash, peel, and slice all vegetables evenly.

  • Grease a baking dish with a little olive oil.

  • Spread onions and garlic in the base.

  • Layer the vegetables alternately (e.g. potato, zucchini, eggplant, tomato).

  • Pour the passata over the veggies and season with oregano, salt, and pepper.

  • Drizzle with olive oil.

  • Cover and bake for 40 minutes.

  • Uncover and bake another 20–30 minutes until vegetables are soft and lightly browned.

  • Garnish with fresh herbs and serve warm or lukewarm.

Serve with fresh bread or millet, a slice of lemon, and olives. Optionally top with yogurt (for Vata/Pitta) or fresh arugula (for Kapha).

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VEGETABLES

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