A Greek Meal in under 60 mins! Briam with Keftedes

eggplant

🥗Healthier: zucchini

💰Cheaper: bell peppers

Zucchini is lower in calories, while bell peppers are often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor with health benefits, while canola is budget-friendly.

fresh parsley

🥗Healthier: fresh basil

💰Cheaper: dried herbs

Basil adds a different flavor profile, while dried herbs are often less expensive.

fresh tomatoes

🥗Healthier: canned tomatoes

💰Cheaper: tomato paste

Canned tomatoes are convenient and can be less costly, while paste intensifies flavor.

Peel the skin off the eggplant and dice it into large pieces.

Dice the zucchinis into large pieces.

Peel and dice the potatoes into large pieces.

Peel and finely chop the red onion.

Dice the bell pepper.

Combine the bell pepper, potato, and onion in a bowl.

Heat olive oil in a pot over medium-high heat and add the eggplant, seasoning with salt and black pepper. Cook for 3-4 minutes until it gets some color.

Remove the eggplant and add more oil, then add the zucchini, seasoning with salt and pepper. Cook for another 3-4 minutes.

Remove the zucchini and add the onion, potato, and bell pepper to the pot, seasoning with salt and pepper. Cover and cook for about 10 minutes until softened.

Add all the cooked vegetables back into the pot along with the can of crushed tomatoes and half a cup of water. Season with crushed red pepper flakes and oregano, mixing everything together.

Cover and reduce heat to medium-low, cooking for about 30 minutes until the vegetables are fork-tender.

Add chopped parsley and mint to the stew before serving.

Fry the keftedes in a cast iron skillet over medium heat for 3-4 minutes on each side until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary