AngAK - just saw your posting of Briami... question -

I have a couple of questions also...how do you use the mizithra, chunks, grated, etc? Also, have

you made it with eggplant added? I have all the ingredients and may try it this week.

 
I'm not Ang but I've been a fan of Evelyn's Briami since she posted it.

The vegetables retain their shape for the most part and have a lovely crust of cheese (not the tomatoes, of course)
The cheese is grated.
We don't use this as a side dish but, along with crusty bread, make a meal out of it. I generally only make it in summer when both my vegetable and her gardens are producing.

If you make this once, I'm sure it will become one of your favorites, as it is ours.

 
with eggplant and minus the cheese, it sounds like the Greek eggplant dish I make...

This sounds incredibly yummy - let us know if you DO make it with eggplant and how it turns out smileys/smile.gif

 
Agree totally with Cyn. Veggies get soft and to be "mopped up". I

generally cut back on the oil a bit, and I use shredded parm cheese as I can't find the mizithra up here. It's definitely a "wet" roast versus a "dry" roast for veggies.

 
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