Australian briam

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  • 1 large eggplant
  • 1 onion
  • 6 mushrooms
  • 3 small zucchini
  • 2 large peeled potatoes
  • 800 g canned chopped tomatoes
  • 1 cup olive oil
  • 2 cups of water
  • 2 cloves of garlic
  • 1 bunch diced fresh flat-leaf parsley
  • 1 pinch of salt * to taste
  • 1 pinch of pepper * to taste


  1. Preheat oven to 180C (fan forced or not).

  2. Cut all the vegetables into large pieces and place them on a roasting tray. Mix with crushed garlic, salt and pepper to taste; pour 2 cans of tomatoes, 2 cups of water, 1 cup of oil, all the parsley. Mix everything until covered.

  3. Put in the oven for 1 hour or until the sauce is thick and the vegetables are soft. Stir in half.


Add more water if it is drying.

Serve with main meat and crusty bread.


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