Briam (Greek ratatouille) with whipped fetta

With

Alastair Mcleod

Briam OR Greek Ratatouille with whipped fetta.

PREP

MINS

Cook

MINS

SERVES

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About this recipe

An alternative to a Ratatouille is the Greek Briam. This one version by Alastair McLeod is served with whipped Fetta, to give it a creamy, luscious finish.

Ingredients

150ml extra-virgin olive oil, plus extra if needed
1 large eggplant
1 onion, thinly sliced
3 cloves of garlic, thinly sliced
800g large potatoes, peeled and cut into 1cm dice
1kg roma tomatoes, thinly sliced
12 cherry tomatoes
3 zucchini, thickly sliced
2 green capsicum
300ml passata
3/4 tbs dried oregano
1/2 bunch flat-leaf parsley, chopped
1/2 bunch basil, chopped
1/2 bunch dill, chopped
Sea salt & freshly milled pepper
For the Whipped Fetta: 200g block fetta
For the Whipped Fetta: 165g Greek yoghurt
For the Whipped Fetta: 1 lemon, zested
For the Whipped Fetta: 1 tbs extra virgin olive oil

Method

Preheat oven to 220°C. Line a deep baking tray with baking paper.
Halve eggplant lengthways and thickly slice. Fry slices in batches for 5-7 minutes until soft and golden, adding more oil as needed. Transfer to a large bowl.
In the same pan, sauté onion and garlic for 5 minutes until softened. Add to the bowl with the eggplant.
Add the potatoes, all the tomatoes, zucchini, capsicum, passata and 200ml water to the bowl.
Sprinkle with oregano and most of the soft herbs. Season generously. Combine well.
Transfer to the prepared baking tray. Drizzle with any remaining oil.
Bake at 220°C for 30 minutes, then reduce to 200°C and bake for a further 20-30 minutes, or until the top has browned and vegetables are tender.
Scatter remaining soft herbs over the baked vegetables.
Whipped Fetta: Combine feta, yoghurt and lemon zest in a hand blender and blend until smooth. Trickle in the olive oil and continue to blend until whipped to a smooth mixture.
Serve the briam with a generous dollop of whipped feta on the side.