Traditional Briam

Traditional Briam
5.0/5 rating (3 votes)

  • Ready in: 30 minutes
  • Serves: 8
  • Complexity: medium


  • courgettes: 500 gr. cleaned and sliced
  • aubergines: 500 gr. cleaned and sliced
  • potatoes: 500 gr. cleaned and sliced
  • onions: 2, sliced
  • long peppers: 500 gr. cleaned and cut in thick pieces
  • tomatoes: 6 large, ripe, grated
  • parsley: 2 tbsp. finely chopped
  • garlic: 1 tbsp. finely chopped
  • olive oil: 1 ½ cups
  • water: 1 cup
  • sugar: ½ tsp.
  • salt and freshly ground pepper


  1. Salt the aubergine slices and leave in a colander to remove bitterness. Wash, drain and dry them well.

  2. Heat some olive oil in a wide, non-stick saucepan and sauté the vegetables in the following order: potatoes, courgettes, onions, peppers and finally the aubergines. Remove vegetables with a slotted spoon. Whenever necessary, add oil to the saucepan.

  3. In a bowl, mix tomatoes with parsley, garlic, salt, pepper, sugar and remaining oil. Place sautéed vegetables in a baking pan and pour tomato mixture on top.

  4. Cover with aluminium foil and cook in a pre-heated oven at 200oC for 1 hour. Then remove the aluminium foil, stir the vegetables carefully and put back into the oven to brown. Serve warm accompanied by feta cheese (optional).