Greek
Briam
A traditional Greek oven-baked dish of potatoes, zucchini, eggplant, and tomatoes cooked slowly with olive oil, garlic, and herbs until tender and slightly caramelized. Serve it warm or at room temperature with crusty bread and a little feta if you like.
Watch it madeAmerica's Test Kitchen · 8:49
Ingredients
- Zucchini1 medium, sliced into 5 mm rounds
- Eggplant1 small, sliced into 5 mm rounds
- Potatoes2 medium, peeled and sliced into 5 mm rounds
- Red onion1 small, thinly sliced
- Ripe tomatoes2 medium, grated or finely chopped
- Tomato paste1 tbsp
- Garlic2 cloves, finely chopped
- Extra virgin olive oil1/4 cup
- Fresh parsley2 tbsp, chopped
- Fresh mint1 tbsp, chopped
- Dried Greek oregano1 tsp
- Sea salt3/4 tsp, plus more for eggplant
- Black pepper1/4 tsp
- Water1/3 cup
Method
- Put the eggplant slices in a colander, sprinkle lightly with salt, and let them stand for 15 minutes, then rinse and pat dry.
- Preheat the oven to 190°C / 375°F.
- In a small bowl, mix the grated tomatoes, tomato paste, garlic, parsley, mint, oregano, sea salt, black pepper, olive oil, and water.
- Arrange the potatoes, zucchini, eggplant, and onion in a small baking dish, overlapping the slices slightly in layers or rows.
- Pour the tomato and olive oil mixture evenly over the vegetables, lifting a few slices so the sauce runs between them.
- Cover the dish tightly with foil and bake for 45 minutes.
- Remove the foil, gently press the vegetables down into the juices, and continue baking for 30 to 35 minutes, until the potatoes are soft and the top is lightly browned.
- Let the briam rest for at least 10 minutes before serving so the olive oil and tomato juices settle into the vegetables.
Common questions
Can I substitute the vegetables in briam if I don’t have zucchini, eggplant, or potatoes?
Yes. Briam is flexible: use carrots, bell peppers, or sweet potatoes, but keep similar slice thickness so everything cooks evenly. Avoid very watery vegetables in large amounts, or the dish may turn soupy.
How do I know when briam is done, and what if my potatoes are still firm?
It’s done when the potatoes are completely tender and the top is lightly browned. If potatoes are still firm, cover again and bake 10–15 minutes more. Thicker slices or a deeper dish usually need extra time.
What are the most common mistakes when making briam?
The biggest mistakes are cutting vegetables unevenly, skipping the salt-and-drain step for eggplant, and not using enough olive oil and tomato juices. Also avoid overpacking the dish too tightly, which can slow even cooking.
How should I store leftover briam, and can I reheat it?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 180°C / 350°F oven until hot, or warm gently in a skillet. The flavor often improves after resting overnight.
What should I serve with briam?
Serve briam warm or at room temperature with crusty bread, feta, olives, or grilled fish or chicken. It also works well as part of a mezze spread. Spoon the juices over the top before serving.