Name: Briam with Chickpeas and Lemon Herb
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 4 servings
Cuisine: Mediterranean cuisine
Ingredients: 600 g potatoes (peeled and cut into 1cm slices); 300 g zucchini (cut into 1cm rounds); 300 g eggplant (cut into 1cm slices, salted briefly and patted dry); 400 g tomatoes (ripe, chopped (or use canned chopped tomatoes)); 400 g chickpeas (canned, drained (approx 240g drained)); 1 pcs onion (large, thinly sliced); 3 pcs garlic (cloves, thinly sliced or crushed); 4 tbsp olive oil (extra-virgin preferred); 1 pcs lemon (zest and 1 tbsp juice); 2 tbsp fresh parsley (chopped); 1 tsp dried oregano (or 1 tbsp fresh oregano); 100 ml water or vegetable stock (to help braise vegetables); 1 tsp sea salt (plus extra to taste); 1 tsp black pepper (freshly ground)

Briam

Prep: 15 min • Cook: 70 min. A hearty, pantry-friendly take on classic Greek briam that layers potatoes, zucchini, eggplant and tomatoes with protein-rich chickpeas, bright lemon zest and fragrant herbs; slow-roasted in plenty of olive oil until tender and caramelized for a rustic, family-style vegetable bake.

Preparation time: 15 min
Cooking time: 1 hr 10 min
Total time: 1 hr 25 min
Servings: 4
Course: Main
Complexity: Easy

Units:

Scale:

Ingredients

21oz potatoes(peeled and cut into 1cm slices)
11oz zucchini(cut into 1cm rounds)
11oz eggplant(cut into 1cm slices, salted briefly and patted dry)
14oz tomatoes(ripe, chopped (or use canned chopped tomatoes))
14oz chickpeas(canned, drained (approx 8oz drained))
1 pc onion(large, thinly sliced)
3 pcs garlic(cloves, thinly sliced or crushed)
4 tbsp olive oil(extra-virgin preferred)
1 pc lemon(zest and 1 tbsp juice)

Seasoning

2 tbsp fresh parsley(chopped)
1 tsp dried oregano(or 1 tbsp fresh oregano)
3 3/8 fl oz water or vegetable stock(to help braise vegetables)
1 tsp sea salt(plus extra to taste)
1 tsp black pepper(freshly ground)

Instructions

Preparation

Preheat the oven to 190°C (375°F). Lightly oil a large baking dish (about 30x22 cm).
If salting eggplant, sprinkle slices with salt and rest 10 minutes, then rinse and pat dry to remove bitterness.
Combine potatoes, zucchini, eggplant, tomatoes, sliced onion, garlic and chickpeas in a large bowl.
Add olive oil, lemon zest and juice, chopped parsley, dried oregano, salt and pepper; toss gently to coat.
Arrange the vegetables and chickpeas in the prepared dish in a single layer or slightly overlapping for even roasting.

Baking

Pour 3 3/8 fl oz water or vegetable stock around the edges of the dish (not over the vegetables) to create steam while roasting.
Cover the dish tightly with foil and bake for 35 minutes to allow vegetables to steam and soften.
Remove foil, gently stir or rearrange the vegetables so bottoms are slightly exposed, then return to oven uncovered.
Bake uncovered for a further 25–35 minutes, or until edges are caramelized and vegetables are tender when pierced.
Remove from oven, let rest 10 minutes, then sprinkle with additional parsley and a drizzle of olive oil before serving.

Nutrition

Servings: 4
Serving size (imperial): 14.1 oz

Nutrient	Per serving	Per 100 g	Total (4 servings)
Calories	450.5 kcal	105 kcal	1,802 kcal
Protein	12.3 g	2.9 g	49.2 g
Fat	22.8 g	5.8 g	91.2 g
Carbs	55.2 g	13.5 g	220.8 g

Tips

Salt eggplant slices and let them sit 10 minutes, then rinse and pat dry to reduce bitterness and sogginess.
Covering the dish for the first part of cooking steams vegetables; uncover to encourage caramelization later.
Serve warm or at room temperature with crusty bread and a squeeze of lemon for bright contrast.

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Ingredients

21oz potatoes(peeled and cut into 1cm slices)
11oz zucchini(cut into 1cm rounds)
11oz eggplant(cut into 1cm slices, salted briefly and patted dry)
14oz tomatoes(ripe, chopped (or use canned chopped tomatoes))
14oz chickpeas(canned, drained (approx 8oz drained))
1 pc onion(large, thinly sliced)
3 pcs garlic(cloves, thinly sliced or crushed)
4 tbsp olive oil(extra-virgin preferred)
1 pc lemon(zest and 1 tbsp juice)

Seasoning

2 tbsp fresh parsley(chopped)
1 tsp dried oregano(or 1 tbsp fresh oregano)
3 3/8 fl oz water or vegetable stock(to help braise vegetables)
1 tsp sea salt(plus extra to taste)
1 tsp black pepper(freshly ground)

Instructions

Preparation

Preheat the oven to 190°C (375°F). Lightly oil a large baking dish (about 30x22 cm).
If salting eggplant, sprinkle slices with salt and rest 10 minutes, then rinse and pat dry to remove bitterness.
Combine potatoes, zucchini, eggplant, tomatoes, sliced onion, garlic and chickpeas in a large bowl.
Add olive oil, lemon zest and juice, chopped parsley, dried oregano, salt and pepper; toss gently to coat.
Arrange the vegetables and chickpeas in the prepared dish in a single layer or slightly overlapping for even roasting.

Baking

Pour 3 3/8 fl oz water or vegetable stock around the edges of the dish (not over the vegetables) to create steam while roasting.
Cover the dish tightly with foil and bake for 35 minutes to allow vegetables to steam and soften.
Remove foil, gently stir or rearrange the vegetables so bottoms are slightly exposed, then return to oven uncovered.
Bake uncovered for a further 25–35 minutes, or until edges are caramelized and vegetables are tender when pierced.
Remove from oven, let rest 10 minutes, then sprinkle with additional parsley and a drizzle of olive oil before serving.

Nutrient

Per serving

Per 100 g

Total (4 servings)

Calories

450.5 kcal

105 kcal

1,802 kcal

Protein

12.3 g

2.9 g

49.2 g

Fat

22.8 g

5.8 g

91.2 g

Carbs

55.2 g

13.5 g

220.8 g

Tips

Salt eggplant slices and let them sit 10 minutes, then rinse and pat dry to reduce bitterness and sogginess.

Covering the dish for the first part of cooking steams vegetables; uncover to encourage caramelization later.

Serve warm or at room temperature with crusty bread and a squeeze of lemon for bright contrast.