"briam" baked potatoes with courgettes

Categories
Greek
Vegetables
Side dish
Potato
Yield
6 servings
MeasureIngredient
2 3/16 pounds Potatoes
2 3/16 pounds Medium-sized courgettes (zuchinni)
1⅛ pounds Fresh tomatoes
Garlic cloves finely chopped
1 small Bunch parsley finely chopped
1½ cup Oil
  Salt
  Pepper

Wash the potatoes and cut them into round slices. Clean and wash the courgettes and cut them lengthwise into slices. Spread one layer of potatoes in a medium-sized baking tin. Salt and pepper them. On top, spread a layer of courgettes and salt and pepper them too, then sprinkle on half of the chopped parsley. Spread 3 of the finely chopped garlic cloves on the courgettes. Skin the tomatoes, add some more courgettes with the pulp of the tomato and continue putting a layer in turn; potato then courgette, the parsley, the garlic and the tomato, making sure each layer is evenly spread. Then salt and pepper it all. Add the oil and 2-3 cups of water.

Bake in the oven for about 1 hour.

Variation: If wished, you can replace half of the courgettes with aubergines [eggplant].

Source: The Greek Cookery Book - by Sofia Souli - (English version) Typed for you by Karen Mintzias Submitted By BARRY WEINSTEIN On 03-28-95

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