Briam Recipe for Greek Ratatouille

greek briam recipe ratatouille

Recipes | March 13, 2019 | By

Briam? Rataouille? It’s all deliciousness!

Briam is Greek cuisine’s answer to what most people know as ratatouille. It’s the perfect dish to make anytime of year — especially in the summer when eggplant and zucchini are available in abundance at your local farmers market. I love how it’s so fresh and so comforting at the same time. It’s also the perfect option to serve for your vegetarian, vegan, and gluten-free friends.

Variations on Greek Briam

While traditional briam often calls for potatoes, in this recipe I sub them out for chickpeas as a healthier alternative. If you choose to work with the chickpeas, make sure to drain and dry them as much as possible between kitchen towels or paper towels. The dryer they are, the better they will roast and will often give you a little crunchy finish, if that’s what you desire. I love eating roasted chickpeas on their own. They’re a perfect crunchy snack.

Herbs to use

I suggest using fresh thyme in this recipe. You can add in fresh or dried herbs of your choice. Dried herbs de Provence would be a lovely addition. As would fresh rosemary, or even some dried oregano. Use what you have available. Make this simple and enjoy the outcome.

Garnishing and plating

A garnish of basil ribbons finishes this dish perfectly, but I also love adding a little feta cheese for tangy richness, especially if I’m making this as a main course. Speaking of, this dish is great as a stand-alone entree, but I really love serving it to my Los Angeles personal chef clients as an accompaniment to seared salmon, baked chicken, or lamb chops. The possibilities are endless.

How have you customized this dish? Let me know in the comments. 

Step-By-Step Briam — Greek Ratatouille

How to Briam — Greek Ratatouille by xtinaxenos on Jumprope.

Briam Recipe for Greek Ratatouille

Category: Entree, Side Dish

Cuisine: Greek, Mediterranean

Yield: 4-6 servings

greek briam ratatouille small


  • 2 medium eggplant, chopped into 1-inch pieces
  • 3 medium zucchini (about 1 1/2 pounds), chopped into 1-inch half moons
  • 1 onion, chopped into 1-inch pieces
  • 1 red bell pepper, chopped into 1-inch pieces
  • 1 14.5 ounce can chickpeas, drained and dried between towels (optional)
  • 2 garlic cloves, minced
  • 1 14.5 ounce can crushed tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme
  • 1 bunch basil, chiffonade for garnish (optional)
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper


  1. Preheat your oven to 425 degrees. Toss eggplant, zucchini, and chickpeas (optional) with olive oil and 1 teaspoon each of salt and pepper.
  2. Spread vegetables out on two parchment-lined baking sheets. Try not to crowd the pans so vegetables roast and do not steam. Roast vegetable for 20-25 minutes.
  3. In a 6- to 8-quart pot, saute onion in olive oil over medium-high heat for 5 minutes or until translucent.
  4. Add in chopped red bell pepper, minced garlic, and thyme. Sauce for 5 more minutes.
  5. Pour in the can of chopped tomatoes and turn down heat to simmer.
  6. When veggies are roasted, add them to the pot and simmer for about 15-20 minutes.
  7. Adjust seasonings to taste, garnish with basil (optional) and serve.


Serves 4 generously, and 6 as a side dish.


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