\"briam\" baked potatoes with courgettes

6 servings

Ingredients

Quantity Ingredient
2 3/16 pounds Potatoes
2 3/16 pounds Medium-sized courgettes (zuchinni)
1⅛ pounds Fresh tomatoes
6 Garlic cloves finely chopped
1 small Bunch parsley finely chopped
1½ cup Oil
Salt
Pepper

Directions

Wash the potatoes and cut them into round slices. Clean and wash the courgettes and cut them lengthwise into slices. Spread one layer of potatoes in a medium-sized baking tin. Salt and pepper them. On top, spread a layer of courgettes and salt and pepper them too, then sprinkle on half of the chopped parsley. Spread 3 of the finely chopped garlic cloves on the courgettes. Skin the tomatoes, add some more courgettes with the pulp of the tomato and continue putting a layer in turn; potato then courgette, the parsley, the garlic and the tomato, making sure each layer is evenly spread. Then salt and pepper it all. Add the oil and 2-3 cups of water.

Bake in the oven for about 1 hour.

Variation: If wished, you can replace half of the courgettes with aubergines [eggplant].

Source: The Greek Cookery Book - by Sofia Souli - (English version) Typed for you by Karen Mintzias Submitted By BARRY WEINSTEIN On 03-28-95

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