Mpriam - Greek & Vegan
A flavourful super easy, vegan dish
- 1 sweet potato
- 3 potatoes
- 2 onions
- 2 cloves garlic
- 3 to tomatoes
- 2 eggplants
- 4 zucchini
- 1/2 cup water
- 1/3 cup olive oil
- 2 Tbsp coriander powder
- 1 tsp cinnamon
- 1 tsp black pepper
- salt to taste
Wash all your vegetables thoroughly and cut them into pieces. The eggplants, zucchini, onions, garlic into larger pieces. The potatoes and into smaller pieces. Pepper into medium size.
Preheat your oven to 356 Fahrenheit. Oil a medium size pan and add all your vegetables.
Put the tomatoes in very hot water for 10 minutes and peel them. Cut them into very small pieces and add them to the vegetables.
Mix all well and add your spices. Add a half cup of water and 1/3 cup of olive oil. Mix well.
Bake it for around 1 hour until your vegetables are soft & crispy and all the water has been absorbed.
- Choose your vegetables carefully and make sure they are free of black spots. Follow the recipe steps and do not skip anything. Therefore, it’s very important to oil the pan very well so your dish will not be dry.
- Use fresh vegetables as possible and cut into different shapes depending on their cooking ability. Cut the soft vegetables such as eggplant, zucchini, and onions into large pieces. Cut the harder vegetables into thin, small pieces, such as sweet potatoes and potatoes. The rest in small pieces such as tomato and peppers.
- Instead of these vegetables, you can use any vegetables you like. This is one of those Greek dishes where the quality of the vegetables is very important. I urge you to use as fresh as possible.
- The addition of the Cinnamon is optional, it brings up the sweetness to the dish. If you don't like the sweet flavour replace it with red pepper.
Serving: 1serving | Calories: 421kcal | Carbohydrates: 57g | Protein: 11g | Fat: 20g | Saturated Fat: 3g | Sodium: 64mg | Potassium: 2136mg | Fiber: 17g | Sugar: 19g | Vitamin A: 5825IU | Vitamin C: 76.8mg | Calcium: 158mg | Iron: 7.6mg