Boureki
- Reviews 2
Ready In: 2 hrs 30 mins
Serves: 6
Ingredients
- 3 1⁄2 lbs large eggplants, unpeeled
- 2 1⁄4 lbs potatoes, unpeeled
- 1 lb sour mizithra cheese (soft white Cretan cheese)
- 8 tablespoons heavy cream
- 1 bunch of fresh mint
- 8 ounces olive oil
- 3 -4 tomatoes
- salt
- pepper
- oregano
- all-purpose flour
Directions
- Preheat oven to 350°F.
- Cut eggplant, potatoes and tomatoes into thin rounds and let drain for several minutes, then sprinkle with salt, pepper and oregano.
- Toss potatoes and eggplant with flour.
- In an oiled medium pan, layer half of the potatoes and eggplant.
- Then spread half of the mizithra and half of the mint over the top.
- Repeat the procedure with the remaining potatoes, eggplant and mizithra.
- Top with tomato slices, then spoon on cream and olive oil and about one cup of water.
- Bake for about two hours.
- Serve warm and decorate with remaining mint leaves.
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