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Briam Recipe

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This recipe for Briam, by , is from Novato Community Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Eleni Katsaros - San Marin High School Art Teacher

Category:
Category:

Ingredients:  
Ingredients:  
4 large potatoes , peeled and cut into no bigger than ľ inch slices.
3 medium zucchinis, cut into no bigger than ľ inch thin slices.
3 onions, thinly sliced*
4 small eggplants (also known as Aubergnes) cut into no bigger than ľ inch thin slices. If you canít find small eggplants you can cube large eggplant but youíll get more of that eggplant texture that some people donít like. Where as the slices cook out more of the moisture.
3 small green bell peppers, cut into chunks
3 Tbsp freshly chopped parsley
4 medium-sized tomatoes chopped or a 14oz can chopped tomatoes
1 cup extra virgin olive oil
4 Tbsp tomato paste
1Ĺ cups water
sea salt
freshly ground black pepper

Directions:
Directions:
Preheat your oven to 390ļ F. Youíll need a deep baking dish, 9x13 should do the trick.

Lightly coat your dish with olive oil and place the potatoes at the bottom of your baking pan. Lightly sprinkle potatoes with salt and pepper and then layer on the sliced zucchini. Note that these two veggies have to be at the bottom of the pan because they need the most heat to cook. The next layer is half of your sliced onions. Again, lightly salt and pepper. Next add your eggplant. Lightly salt and pepper. After that you layer on the rest of the onions and the bell pepper chunks. Lightly salt and pepper (are you seeing the trend here?). Finally, top it off with the tomatoes and 3/4 of the freshly chopped parsley on top. Take your tomato paste and add it to your cup and a half of water. Stir until tomato paste has dissolved as best it can. Mix the water/ tomato paste with your olive oil and poor over the top of your layers. Can you guess whatís next? Lightly salt and pepper!

Your dish should go into your preheated oven on the bottom rack. If itís your first attempt at making this I suggest checking your Briam every half hour. As your vegetables cook you can carefully use a large spoon to mix them around so that they cook evenly. Be sure not to completely disturb the layers though. Especially, not the potatoes and zucchini.

Personal Notes:
Personal Notes:
Briam (Bree-om) has been a staple in my household growing up. It makes a great side for any season and to be honest, I like it just as much fresh out of the oven as I do when itís eaten as leftovers! This is a Greek dish you find in a real Greek home. Itís a traditional gem and once youíve made it youíll be able to make it again and make the recipe your own. Kinda like every Yiayia (Greek Grandma) has done for centuries!

 

 

 

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