A classic recipe for the beloved briam with vegetables and potatoes that are simmered in the pot and flavoured with fresh basil.
Materials for four servings:
80 ml extra virgin olive oil
Two onions, chopped
Two cloves of garlic, chopped
2 Florinis peppers, diced
350 gr. eggplants
350 gr. zucchinis
Two medium potatoes
1 kilo of fresh tomatoes, grated
1/2 bunch fresh basil
400 gr. xinomyzithra
salt, black pepper
Procedure
Step 1
In a saucepan, heat the olive oil over medium-high heat and fry the onion, garlic and Florini peppers until soft, being careful not to burn the garlic.
Step 2
Then, add the eggplants cut into long, narrow pieces and stir to fry. Finally, add the zucchini cut into thick slices and the potatoes in large pieces. Add salt, pepper, and grated tomatoes.
Step 3
Simmer the food for about 40 minutes. Be careful not to stir too often so the vegetables don't break. At the end, add the fresh basil coarsely chopped. Serve on plates sprinkled with xinomyzithra.
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