• 4 eggplants
  • 4 zucchini
  • 4 large potatoes
  • 4 ripe and tight tomatoes
  • 4 cloves garlic
  • 2 onions
  • 2 tbsp. chopped mint
  • 2 tbsp. chopped basil
  • 2 tbsp. chopped parsley
  • 1 cup olive oil
  • 1 cup water
  • salt
  • fresh ground pepper


Preheat the oven to 200 ° C in air and resistors. After washing and cleaning the vegetables, cut the aubergines into 6 pieces, the zucchini at 6 (like big bites), 4-5 cm (they will shrink when cooked), the tomatoes at 4 and the potatoes like the aubergines, at 6 Put the vegetables mixed in a deep pan 34 or 36 cm. Grind the garlic with the olive oil in the blender and pour over the food, season with salt and pepper and sprinkle with the herbs. Mix them by hand or with two spoons. Pour over with water (do not worry if it doesn’t seem like much, the vegetables will release their fluids). Place the pan with the briam in the oven (preheated) and bake 40΄-45΄ for the first half hour covered. Then we uncover it.

Oven baked herring (gavros) with tomato and olive oil
Fasting Sarikopita