Briam with Whipped Fetta

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Golden-roasted layers of Mediterranean vegetables soaked in olive oil and herbs are finished with zesty whipped feta. It's rustic, rich, and ridiculously good.

Ingredients

Ingredients

• 150ml extra-virgin olive oil, plus extra if needed
• 1 large eggplant
• 1 onion, thinly sliced
• 3 cloves of garlic, thinly sliced
• 800g large potatoes, peeled and cut into 1cm dice
• 1kg Roma tomatoes, thinly sliced
• 12 cherry tomatoes
• 3 zucchini, thickly sliced
• 2 green capsicum
• 300ml passata
• ¾ tsp dried oregano
• ½ bunch flat-leaf parsley, chopped
• ½ bunch basil, chopped
• ½ bunch dill, chopped

Whipped fetta

• 200g block fetta
• 165g Greek yoghurt
• 1 lemon, zested
• 1 tbs extra virgin olive oil

Method

1. Preheat oven to 220C. Halve the eggplant lengthways and thickly slice
2. Fry slices in batches for 5 to 7 minutes - soft & golden, adding a little more oil, if needed. Put in a very large bowl.
3. Next fry onion and garlic for 5 minutes, until softened. Add to bowl with the eggplant
4. Toss in potatoes, all the tomatoes, zucchini, capsicum, passata and 200ml water to the bowl.
5. Sprinkle with the oregano & most of the soft herbs. Season generously. Combine well and transfer to a deep tray lined with Glad Baking Paper.
6. Drizzle with any remaining oil. Bake for 30 mins, turn oven down to 200c and bake for a further 20 to 30 minutes, or until the top has browned and the vegetables are tender
7. Combine feta, yoghurt and lemon zest in the Braun handblender and blend until smooth.
8. Trickle in the olive oil and continue to blend until whipped to a smooth mixture.
9. Serve with the whipped feta and scatter with remaining herbs