Briam is summer on a plate. When zucchini and eggplants ripen on Crete in July and August, they all come together in this form on the table, slowly braised in the oven, bathed in olive oil. The secret is the amount of olive oil. If you skimp here, you'll get dry vegetables. If you are generous, you'll get creamy, melting flavors.
Directions
Step 1: Sprinkle eggplant slices with sea salt and let sit for 20 minutes. Pat dry. This removes bitter substances and excess water.
Step 2: Preheat oven to 200 degrees Celsius. Grease a large baking dish with olive oil.
Step 3: Place all vegetables in a large bowl. Toss with olive oil, oregano, sea salt, and pepper, mixing well so that each piece is coated.
Step 4: Layer or spread the vegetables evenly in the baking dish. Distribute garlic cloves in between.
Step 5: Bake at 200 degrees for 1 hour, stirring gently once after 30 minutes. If the vegetables are browning but not yet tender, cover with aluminum foil.
Step 6: Bake for the last 15 minutes uncovered to allow the top to brown. Sprinkle with fresh parsley. Serve lukewarm with bread for soaking up the sauce.
