Whether you call it briam, briami or tourlou tourlou, this delightfully light vegetarian dish is what we're eating on repeat this summer. Known as the Greek ratatouille, briam features eggplant and zucchini, and pairs so well, as many things do, with Feta cheese. Grab your Greek sandals, head to the market for the freshest ingredients and come make this one-dish summer recipe with us.
Ingredients: 1 potato, 1-2 eggplants (depending on taste and size), 2 zucchinis, 2 red onions, 2 carrots, 4-5 tomatoes (again depending on taste and size), 1 tablespoon tomato paste, parsley and mint (to taste) and 3/4 cups of olive oil and salt and pepper to taste. Serve with Feta cheese.
Thinly slice the red onions, garlic, potatoes and slice (in a bit of a thicker dimension) the zucchini and put it all in a pan.
Separately slice the eggplant, lather it with some olive and salt. Put as a single layer on a vegetable pan and broil it for 8-10 minutes, or until browned. Then add it to the vegetable pan with the onions, garlic and zucchini.
Chop or grate the fresh tomatoes, capturing all the juices, and add in the tomato paste. You can also add a can of tomato sauce if you like it extra tomatoe-y. Add to the pan.
Add parsley and mint, salt and pepper and olive to the pan. (Save some of the parsley to add at the end).
Put it in the oven for 1 - 1.5 hours, until it's cooked and the juices have evaporated.