Briam (Greek vegetable stew) served with fried keftedes
Dimitra's Dishes · ♥ 664 likes · 28.7K views · 6 min video
Read about eggplants in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¼ cup parsley
- 2 tbsp mint
- 1 whole large eggplant
Peel the eggplant and dice it large; set aside.
- 3 whole zucchinis
- 5 whole potatoes
Trim and dice the zucchini the same size; peel and dice the potatoes the same size.
- 1 whole red onion
- 1 whole bell pepper
Peel and finely chop the red onion; dice the bell pepper. Combine pepper, potato and onion in one bowl.
- olive oil
- salt
- black pepper
Heat olive oil in a wide pot or shallow wide skillet over medium-high heat. Add the eggplant, season with salt and black pepper and cook 3 to 4 minutes until colored but not cooked through; transfer to a plate.
Add more oil, then the zucchini with salt and pepper; cook 3 to 4 minutes over medium-high heat until colored, then remove. Browning first stops the vegetables releasing a lot of liquid into the stew.
Add a little more oil, the onion, potato and bell pepper, season, cover and cook over medium to medium-low heat about 10 minutes until softening and colored.
Softening the potatoes, onion and pepper
- 1 can crushed tomatoes
- crushed red pepper flakes
- 1 tsp dried oregano
- ½ cup water
Return all the vegetables with the can of crushed tomatoes, crushed red pepper flakes and a heaping teaspoon of dried oregano; rinse the can with about half a cup of water and add it. Mix.
Building the tomato stew
Once the sauce heats, cover, reduce to medium-low and cook about 30 minutes (30 to 35 is the sweet spot), until fork tender; longer gives a silkier stew.
Off the heat, stir in finely chopped parsley and mint. Sprinkle feta on top or serve it on the side.
Finishing with herbs and feta
- feta cheese
- keftedes
- oil
Thaw frozen keftedes on the counter about an hour, then fry in hot oil in a cast iron skillet or frying pan 3 to 4 minutes per side until golden all around.