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Prawn Saganaki Stifado Briam Hummus Tzatziki Taramosalata Crispy Courgettes



recipe portions Serves 4-6



  • 1 kilo potatoes, peeled, chopped coarsely
  • 1 kilo aubergine, chopped coarsely
  • 1 kilo ripe tomatoes, sliced coarsely
  • 2 green peppers sliced
  • 3 onions, sliced coarsely
  • 2 tbsp parsley, chopped
  • 1 tea cup of olive oil
  • 1 vegetable stock cube


  1. Place chopped vegetables in a large baking tray, mixing them up. Pour over olive oil. Sprinkle parsley and crumbled vegetable stock cube over.
  2. Bake for 1:30hr and from time to time open the oven and gently stir. If it becomes too dry add a little water. Try not to overcook the briam, the vegetables should still retain some body, not go soggy!
  3. Serve immediately.

Serving suggestion

Eleni usually serves Briam with a meaty dish, but easily served as a healthy meal on its own.