Greek Recipes

Briam - Baked Eggplant, Zucchini and Potatoes

Briam is a popular summertime medley of baked vegetables. You can add other ingredients to this Greek recipe, such as peppers, okra and carrot for even more variety.

Ingredients:

3 tbsp olive oil
1 large eggplant, thinly sliced
1 large onion, peeled and thinly sliced
2 garlic cloves, peeled and diced
2 large potatoes, peeled and thinly sliced
5 tomatoes, thinly sliced
6 zucchini, trimmed and thinly sliced
Salt
Freshly ground black pepper
1 tsp dried oregano
1/2 cup water
3 tbsp breadcrumbs

Preparation:

Preheat the oven to 400F. Heat 1 tbsp of the oil in a skillet over medium heat. Add the eggplant, onion, and garlic and saute for 5 to 7 minutes or until softened. Place in a 12-by-12-by-2 inch baking dish. Place the potatoes, tomatoes, and zucchini in alternate layers on top of the eggplant and onion mixture, seasoning each layer with salt, pepper, and oregano. Pour the water and drizzle 1 tbsp oil over the top layer of zucchini. Sprinkle over the breadcrumbs and drizzle with the remaining tbsp of oil. Bake for 45 minutes or until the top has browned and the vegetables are tender.

Servings: 4

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Walnut Cake

Greek - Karidopita

Ingredients:

2 tbsp butter
2 cups sugar
2 eggs
1/2 cup milk
1 cup ground walnuts
sprinkling of cinnamon
1/2 tsp ground cloves
2 tbsp brandy
4 cups flour
1 tbsp rusk crumbs
3 tbsp baking powder
Juice of 1/2 lemon

Preparation:

Cream the butter. Beat in the eggs, alternating with 1/2 cup of the sugar. Add the milk, walnuts, cloves, cinnamon, brandy and finally the flour, which has been sifted together with the baking powder. Butter a bakin pan and sprinkle the rusk crumbs in the bottom. Pour in the batter and bake for an hour in a moderate oven. Boil the rest of the sugar in 2 cups water, to which the lemon juicehas been added, for five minutes, and pour the syrup over the walnut cake.

Enjoy this easy Greek dessert recipe!

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