Briam (Baked Courgettes, Aubergine, Potatoes and Tomato)
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Ingredients
- 2 courgettes
- 1 aubergine
- 400 g potatoes
- 1 onion
- 3 garlic cloves
- 400 g tinned chopped tomatoes
- 6 tbsp olive oil
- 2 tsp dried oregano
- 15 g flat-leaf parsley
Nutrition (per serving)
- Calories
- 334 kcal
- Protein
- 5.8 g
- Carbohydrate
- 26.5 g
- of which sugars
- 9.8 g
- Fat
- 21.1 g
- of which saturates
- 3 g
- Fibre
- 7 g
- Salt
- 0.07 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Slice the courgettes, aubergine and potatoes into thick rounds, and slice the onion.
- 2
Layer the courgettes, aubergine, potatoes and onion in a large roasting dish, tucking in the sliced garlic as you go.
- 3
Pour over the tinned chopped tomatoes, drizzle with the olive oil and scatter with the dried oregano. Season well and toss gently to coat everything.
- 4
Cover with foil and bake for 35 minutes, then remove the foil and bake for a further 20 minutes until the potatoes are tender and the top is lightly caught.
- 5
Check the potatoes with a knife; if still firm, bake for a further 5 to 10 minutes.
- 6
Scatter with chopped parsley and leave to settle for 5 minutes before serving.
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