Greek Inspired Superfood Casserole

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Growing up, my grandmother, or 'yiayia' in Greek, would always cook briam (br-ee-am). Classic Greek comfort food, especially during the colder months of the year.

It left me with time to experiment more in the kitchen during quarantine, where I have used the essential ingredients and concept of briam. Still, it made it super healthy and protein-filled to fuel you and your family throughout the day.

Essentially this is a baked vegetable casserole dish, the ingredients that I chose are a little different than the traditional approach, and I also add extra lean ground beef or turkey on top.

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Growing up, my grandmother, or 'yiayia' in Greek, would always cook briam (br-ee-am). Classic Greek comfort food, especially during the colder months of the year.

It left me with time to experiment more in the kitchen during quarantine, where I have used the essential ingredients and concept of briam. Still, it made it super healthy and protein-filled to fuel you and your family throughout the day.

Essentially this is a baked vegetable casserole dish, the ingredients that I chose are a little different than the traditional approach, and I also add extra lean ground beef or turkey on top.

The ingredients I have chosen are incredibly dense in nutrients. Zucchini is packed with nutrients and has proven to improve digestion and slow the aging process. Eggplants are high in antioxidants and a great source of vitamin C and vitamin K. I chose sweet potato in this recipe instead of a traditional white potato, as sweet potatoes contain a rich source of fiber and a complex carbohydrate.

Ingredients:

  • 4 Zuccinni
  • 2 Large Eggplants
  • 1 Can of Diced Tomatoes (750 g)
  • 2 Sweet Potatoes
  • 4 lbs your choice of extra lean protein (turkey, beef or chicken)
  • Grated Cheese (Feta, Parmesan, or Old Cheddar) - optional for topping once the dish is complete
  • ¼ cup Extra Virgin Olive Oil
  • Garlic Powder
  • Salt
  • Pepper
  • Oregano

Directions

  1. Preheat your oven to 400° F
  2. Wash all of the vegetables (eggplant and zucchini) thoroughly and slice them about 1cm in thickness.
  3. Peel your sweet potatoes and slice them about 1 cm in thickness as well
  4. Pour a bit of olive oil onto a large rectangular cooking dish and place the potato slices flat onto the surface.
  5. Layer the zucchini and eggplant in the same way, adding a bit of olive oil and all your seasonings along the way
  6. Finally, pour the entire can of diced tomatoes on top of the casserole.
  7. Top with the remainder of your olive oil and season to your desire
  8. Cover with aluminum tin foil and bake in the oven for 1 hour. After 1 hour, uncover and bake for another 30-40 minutes.
  9. While the vegetables are in the oven baking, you can cook your ground meat on a stovetop skillet and season accordingly. I usually add chili flakes, salt, pepper, garlic powder, and oregano.

Even though I use extra lean ground meat, I also strain the excess oil to make it even healthier. Once both your vegetables and meat are cooked! Serve and top your veggies with the ground meat or cheese, Enjoy!