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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (454g) Recipe makes 6 servings |
||
| Calories 295 | ||
| Calories from Fat 168 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.8g | 28% | |
| Saturated Fat 2.6g | 13% | |
| Monounsaturated Fat 13.3g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 23mg | 0% | |
| Potassium 1151mg | 32% | |
| Total Carbohydrate 31.0g | 10% | |
| Dietary Fiber 7.8g | 31% | |
| Sugars 9.8g | ||
| Protein 5.1g | 10% | |
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By: Engrossed
Jan 23, 2007
I came across this recipe in the most serendipitous manner...on my way to work going 50 mph I saw some trash blowing across the road...it got stuck to my car and I could hear it fluttering all the way to work. When I got out of my car I found a piece of newspaper stuck to my front grill. I took it off and what was it? A torn out page from a week old newspaper that has 4 yummy sounding recipes! Wow. I feel obligated to post them now. When I try this one I'll probably increase the lemon juice and use the zest. I'll also use extra garlic and add fresh oregano and crumbled feta cheese when it's almost done.
SERVES 6 -8
Ingredients
- 2 lbs tomatoes, peeled and chopped (I think canned diced tomatoes would work)
- salt and pepper, to taste
- 1 lb potato, peeled and sliced into rounds
- 1 lb zucchini, peeled and sliced into rounds
- 1 lb eggplant, peeled and sliced into rounds (globe or Japanese)
- 1 cup onion, sliced
- 2 fresh garlic cloves, chopped
- 1 sweet red pepper, sliced
- 2 tablespoons fresh parsley, chopped
- 1/2-1 1/2 cup olive oil (recipe calls for 1 1/2 cups!!!)
- 1 lemon, juice of
Directions
1
Preheat oven to 250°F (it says 2500!, I think it was a typo).2
Spread half of the tomatoes in an oiled roasting pan.3
Lightly salt and pepper the tomatoes in the pan; spread the potatoes, zucchini, eggplant, onions and red pepper over them. Add a little more salt and pepper.4
Mix the garlic and parsley together and sprinkle over the vegetables.5
Top with remaining tomatoes.6
Pour oil over the top to coat and sprinkle with lemon juice.7
Bake for 1 1/2- 2 hours, adding a little water if necessary.
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Featured Reviews for This Recipe
From: LittleKiwiChook
On Jun 13, 2008
This was great - and it did work with tinned tomatoes (fresh ones here are out of season & taste gross). I used a bit more red pepper and a bit less zucchini but it didn't matter. It smelled heavenly when cooking. I did cut back on the olive oil but I don't think that mattered, and I did add more garlic (but that's because we're garlic fiends). Made for ZWT4
From: evelyn/athens
On Oct 1, 2007
Liked this very much. It is quite different from the version of Briami I make, but we enjoyed the addition of eggplant and red pepper. One of my favourite veggie meals - goes really well with feta cheese, olives, crusty bread to dip in juices and a glass of wine, of course.
From: Sydney Mike
On Apr 25, 2007
Another one of those recipes that I was a little hesitant about, but plowed ahead with it anyway, & surprise, surprise I really liked it! I did take note of suggestions made by 'the chef' as well as some reviewers, & I used another tablespoon of minced garlic, used the juice [& zest] from 2 smallish lemons, & probably didn't use even 1/2 cup of olive oil [went by looks alone!]. Oh, yes, & I decreased the amount of eggplant while increasing the potatoes & zucchini! Anyway, like I said, the result, for me, was very satisfying! Thanks for the recipe post!
From: katia
On Apr 1, 2007
Excellent briam! We had it for dinner last night with feta and fresh baked bread, and everyone loved it. I used a yellow bell pepper instead the red and this was the onley change I mad. Thanks Engrossed!
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