Briam Topped With Bechamel | Greek Ratatouille

briam with bechamel

  Ingredients List:

  • 2 potatoes
  • 1 onion
  • 1 zucchini
  • 1 eggplant
  • 2 tomatoes
  • 1 tbsp. paprika
  • Chili flakes (optional)
  • 1 tsp. fennel seeds
  • 1/2 tsp. dried Greek oregano
  • 1/4 cup Greek extra virgin olive oil
  • 1/2 cup butter (1 stick)
  • 1/2 cup all purpose flour
  • 6 cups milk
  • 1/4 tsp. nutmeg
  • 2 egg yolks
  • Salt & pepper to taste
 

Method:

  1. Pre-heat oven to 400*f/200*c
  2. Chop vegetables into 1" cubes
  3. Drizzle with olive oil
  4. Add oregano, paprika &  fennel and  mix well
  5. Cover and bake veggies for about 1 hour
  6. In a sauce pan, melt the butter
  7. Add the flour and stir to mix well
  8. Cook for about 3 minutes
  9. Slowly start adding the milk stirring constantly
  10. Continue heating on a medium heat until starting to thicken
  11. Add nutmeg and continue heating and stirring
  12. Once bechamel is almost ready, beat egg yolks and add to sauce
  13. Once briam is finished its first bake, pour the bechamel over veggies and bake uncovered  for another 30-40 minutes or until top is browned and blistered

 

Notes & Tips:
  • Allow to cool for at least 30 minutes before serving
  • Chili flakes are optional for added heat
  • Can easily be frozen before or after baking
  • For a thicker bechamel sauce, add only 4 cups milk