Briam with Whipped Fetta
by
ALASTAIR MCLEOD
Click play to watch Alastair make the recipe
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Yield 4
Prep time
30 MinCook time
1 HourInactive time
4 HourTotal time
5 H & 30 MBriam with Whipped Fetta
Golden-roasted layers of Mediterranean vegetables soaked in olive oil and herbs are finished with zesty whipped feta. It's rustic, rich, and ridiculously good.
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
- ¾ tsp dried oregano
- ½ bunch flat-leaf parsley, chopped
- ½ bunch basil, chopped
- ½ bunch dill, chopped
Whipped fetta
- 200g block fetta
- 165g Greek yoghurt
- 1 lemon, zested
- 1 tsp extra virgin olive oil
Instructions
- Preheat oven to 220c.
- Halve the eggplant lengthways and thickly slice
- Fry slices in batches for 5 to 7 minutes - soft & golden, adding a little more oil, if needed. Put in a very large bowl.
- Next fry onion and garlic for 5 minutes, until softened. Add to bowl with the eggplant
- Toss in potatoes, all the tomatoes, zucchini, capsicum, passata and 200ml water to the bowl.
- Sprinkle with the oregano & most of the soft herbs. Season generously. Combine well and transfer to a deep tray lined with Glad Baking Paper.
- Drizzle with any remaining oil. Bake for 30 mins, turn oven down to 200c and bake for a further 20 to 30 minutes, or until the top has browned and the vegetables are tender
- Combine feta, yoghurt and lemon zest in the Braun handblender and blend until smooth.
- Trickle in the olive oil and continue to blend until whipped to a smooth mixture.
- Serve with the whipped feta and scatter with remaining herbs