Briam (Greek vegetable gratin)

Briam (Greek vegetable gratin)

Total: 1 hr 15 min. | Active: 30 min.
vegan, lactose-free, gluten-free
Nutritional value / person: 249 kcal
, Fat: 12 g
, Carbohydrate: 26 g
, Protein: 7 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tin chopped tomatoes (approx. 400 g)
½ tsp salt
a little pepper
300 g aubergines *-*
400 g courgettes *-*
400 g waxy potatoes *-*
2 red onions, cut into thin slices

Herb oil

½ dl olive oil
2 garlic cloves, squeezed
½ bunch basil, roughly chopped
½ tsp salt
a little pepper

To bake

2 sprigs basil, leaves torn off
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How it's done

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Spread the tomatoes over the base of the prepared dishes, season. Alternate the slices of aubergine, courgette, potato and onion to create a fan effect, starting from the outside of the dish and working in.

Herb oil

Mix the oil, garlic and basil, season and spread on top of the vegetables.

To bake

Approx. 45 mins. in the centre of an oven preheated to 180°C. Remove, scatter the basil on top of the vegetables.

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