Recipes for gaming days
Briam
Yummy Greek style vegetable bake. This one is great for those who want low fat, healthy food that still tastes really good.
Ingredients
• A little olive oil
• 1 large aubergine, halved lengthways, then thickly sliced
• 1 large onion, thinly sliced
• 3 garlic cloves, sliced
• 800g large potatoes, chopped into 1cm cubes
• 6 medium tomatoes, thinly sliced
• 12 cherry tomatoes
• 5 courgettes, sliced
• 300 g tomato passata
• 1 tbsp dried oregano
• 2 tbsp flat-leaf parsley, finely chopped
• 200ml water
Heat some olive oil in a frying pan over a medium heat and cook the aubergine a few slices at a time until softened and golden. Transfer to slow cooker or oven dish. Add the onion and garlic to the pan and using the remaining oil sauté until softened. Transfer to the dish with the aubergine. Add the other ingredients and mix well.
Leave in the slow cooker for a few hours or bake in the oven for about an hour at 200C/gas 6
Traditionally served with feta cheese but makes a great side dish for roast pork. Tastes just as good served cold the next day.
Yummy Greek style vegetable bake. This one is great for those who want low fat, healthy food that still tastes really good.
Ingredients
• A little olive oil
• 1 large aubergine, halved lengthways, then thickly sliced
• 1 large onion, thinly sliced
• 3 garlic cloves, sliced
• 800g large potatoes, chopped into 1cm cubes
• 6 medium tomatoes, thinly sliced
• 12 cherry tomatoes
• 5 courgettes, sliced
• 300 g tomato passata
• 1 tbsp dried oregano
• 2 tbsp flat-leaf parsley, finely chopped
• 200ml water
Heat some olive oil in a frying pan over a medium heat and cook the aubergine a few slices at a time until softened and golden. Transfer to slow cooker or oven dish. Add the onion and garlic to the pan and using the remaining oil sauté until softened. Transfer to the dish with the aubergine. Add the other ingredients and mix well.
Leave in the slow cooker for a few hours or bake in the oven for about an hour at 200C/gas 6
Traditionally served with feta cheese but makes a great side dish for roast pork. Tastes just as good served cold the next day.