Briami
Briami is a comforting, rustic Greek dish that celebrates the simple beauty of summer vegetables. This hearty stew combines tender cubes of eggplant, zucchini, and potatoes, simmered until they are soft and flavorful. The vegetables are bathed in a rich sauce made from stewed tomatoes, crushed garlic, and aromatic herbs like thyme and bay leaves. A hint of nutmeg adds a subtle warmth that complements the earthy flavors. It’s a perfect make-ahead meal that tastes even better the next day as the flavors deepen. Serve it warm with crusty bread to soak up the delicious juices. This dish is ideal for family dinners, potlucks, or any occasion where you want a wholesome, satisfying meal without the fuss.
Description
Briami is a comforting, rustic Greek dish that celebrates the simple beauty of summer vegetables. This hearty stew combines tender cubes of eggplant, zucchini, and potatoes, simmered until they are soft and flavorful. The vegetables are bathed in a rich sauce made from stewed tomatoes, crushed garlic, and aromatic herbs like thyme and bay leaves. A hint of nutmeg adds a subtle warmth that complements the earthy flavors. It’s a perfect make-ahead meal that tastes even better the next day as the flavors deepen. Serve it warm with crusty bread to soak up the delicious juices. This dish is ideal for family dinners, potlucks, or any occasion where you want a wholesome, satisfying meal without the fuss.
Ingredients
- 5-6 large zuccini, cut in 1 in. cubes
- 3-4 medium potatoes, cut in similar cubes
- 2 eggplants (the purple, zuccini look-alike) cut in cubes
- 1 can stewed tomatoes
- 3-4 cloves garlic crushed
- 1 onion , cut in large chunks a couple of bay-leaves
- 1/2 cup oil (preferably olive, but anny kind will do) a dash of nutmeg, thyme salt and pepper
Directions
- 1 Preheat your oven to 375°F (190°C).
- 2
In a large baking dish, combine the cubed zucchini, potatoes, eggplant, and onion chunks.- 3
Add the crushed garlic, bay leaves, thyme, nutmeg, salt, and pepper to the vegetables.- 4
Pour the can of stewed tomatoes over the vegetables and drizzle with the oil.- 5
Toss everything together thoroughly to ensure all vegetables are evenly coated in the sauce and seasonings.- 6
Cover the dish with foil and bake for 45 minutes.- 7
Remove from the oven and let it cool for 10-15 minutes before serving.NoteThis dish tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days.
You can add other seasonal vegetables like bell peppers or carrots for extra variety.
For a richer flavor, use olive oil and ensure the tomatoes are unsalted or low-sodium, adjusting salt to taste.
If you prefer a softer texture, you can add a bit more water or broth before baking.
briami, greek, vegetarian, eggplant, zucchini, potatoes, stew, tomato, herbs, mediterranean, healthy, dinner, oven-baked, comfort food, seasonal - 2