Briam (in a casserole dish)

Serves: 6 as a side


  • 1.5 small to medium Aubergines, sliced into 1.5cm thick half-rounds
  • 500gms zucchini, sliced into 1cm thick rounds
  • 2 medium potatoes, peeled and sliced into 1cm thick rounds
  • 1 clove garlic, minced
  • 1 medium red onion, finely chopped
  • 2 medium tomatoes, finely chopped
  • 1/2 cup fresh parsley, roughly chopped (first measured and then washed and chopped)
  • 1/2tbspn salt (1tbspn = 15g)
  • 1/4tbspn black pepper, freshly ground
  • 50gms feta, crumbled
  • 3/4cup (or 180ml) olive oil
  • 1/3cup+1tbspn (or 90ml) water


  1. Preheat oven to 200C fan
  2. Add all the veggies and feta to a big mixing bowl. Add oil, salt, pepper and parsley to the bowl and mix thoroughly with your hands
  3. Transfer everything into a large casserole dish
  4. Add the water tablespoon by tablespoon in between the veggies (Pouring it directly over the veggies could wash away the seasoning)
  5. Cover with aluminium foil and bake for 1hr
  6. Uncover dish, toss the veggies and bake uncovered for 30mins
  7. Toss again and bake for 20-30mins until veggies are cooked through and the top layer has turned golden.

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