Briam - My Way

 

Trying to use the aubergine left from the previous dish, I made this Briam, which is a very easy one to do. ”As easy as pie”, as they say in ”2010: The Year We Made Contact”.

I kept the aubergines in the freezer, and that made them a little bitter.

Difficulty: easy.

Kitchen tools:

- oven proof pan;

- cutting board;

- knife;

- oven;

- oven gloves;

- blender;

- bowls;

- scale;

- tablespoon.

Duration: 1h.

Serves: 3.

You need:

- 2 zucchini (rinsed and sliced);

- 2 onions (peeled and sliced);

- 4 large tomatoes (2 sliced, 2 blended);

- 1 aubergine (sliced) (I used the body of the previous 3 ones);

- 20 g of oregano;

- 4 potatoes (peeled and sliced);

- 8 tablespoons of olive oil;

- salt and pepper (to taste).

Method:

1. Get in the mood.

2. Thank the ingredients for giving you energy.

3. Pour 4 tablespoons of olive oil into your pan.

4. Peel and slice (1 cm thick, like all the others) the potatoes.

5. Place them in the pan. Season with salt, pepper, and some oregano.

6. Preheat the oven: gas 5 / 190° C / 365° F.

7. Rinse the zucchini and slice them. Place them over the potatoes. Season with salt, pepper, and some oregano.

8. Add the aubergines. Season with salt, pepper, and some oregano.

9. Peel and slice the onion. Place it over the aubergines together with salt, pepper, and oregano.

10. Do the same with the tomatoes.

11. Dice the other two tomatoes. Add them to the blender together with some salt, the rest of the olive oil, and the remaining oregano.

12. Liquefy them and pour it over the vegetables in the pan.

13. Insert the pan in the oven for 40 min.

14. Enjoy!