Briam – Tourlou Tourlou

Every Greek chef has their own version of briam, also known as tourlou tourlou. In simple terms it’s roasted mixed vegetables. Zucchini, eggplant, and onion seem to be a staple of the dish. However you can also add potatoes and peppers. Some use fresh tomatoes, while others use tomato sauce. Across the internet you will find various versions of the same dish. It can easily be called the Greek ratatouille.

It Greek cuisine, it is in the category of ladera which means oily, or made with olive oil. In this case, Greek extra virgin olive oil. And don’t be afraid to be generous with it. We’re not!

What is consistent across the board is the cooking method. Roast covered for one hour and uncovered for another thirty minutes or so.

A great tip for making this dish is to know that vegetables like potatoes and eggplants require a slightly longer cooking time than zucchini and peppers do. So when you slice those, slice them a little bit thinner or smaller so that they will all need equal cooking time.

The first day I ate this on toasted crusty ciabatta bread on which I had spread my pappou’s recipe for stouba, the feta cheese spread from Kefalonia! Here is the recipe link! Like a party in your mouth!


2 zucchini’s

2 Japanese eggplants

1 large onion

5 cloves of garlic

1 tsp dry oregano

1 tsp red pepper flakes

1/4 cup extra virgin olive oil

2 tbsp of tomato paste

2 cans of 15 oz. tomato sauce

Salt & pepper to taste

A sprig each of parsley, sage, thyme, fresh oregano, basil


Thinly slice the onion. Then chop the zucchini and the eggplant. Set aside. Drizzle olive oil in a roasting pan and then empty out two cans of tomato sauce in the pan. Add the tomato paste. Grate the garlic. Salt and pepper. Drizzle the honey and add the oregano. Mix it well with your wooden spoon.

Then add in your vegetables and toss well. Add in the fresh chopped herbs. Drizzle of olive oil. Toss again.

Cover with aluminum foil and bake at 400 F for 1 hour. Remove the foil and continue to bake for another 30 minutes.

It’s ready to eat! Serve with a slice of feta, crusty bread, along side rice or pasta, or just eat it as is! I even like it with a fried egg!

Kali Oreksi!

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