Boureki

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 3 1/2 lbs large eggplants, unpeeled
• 2 1/4 lbs potatoes, unpeeled
• 1 lb sour mizithra cheese (soft cretan cheese)
• 8 tablespoons heavy cream
• 1 bunch fresh mint
• 8 ounces olive oil
• 3 -4 tomatoes
• salt
• pepper
• oregano
• all-purpose flour

Recipe

• 1 preheat oven to 350°f.
• 2 cut eggplant, potatoes and tomatoes into thin rounds and let drain for several minutes, then sprinkle with salt, pepper and oregano.
• 3 toss potatoes and eggplant with flour.
• 4 in an oiled medium pan, layer half of the potatoes and eggplant.
• 5 then spread half of the mizithra and half of the mint over the top.
• 6 repeat the procedure with the remaining potatoes, eggplant and mizithra.
• 7 top with tomato slices, then spoon on cream and olive oil and about one cup of water.
• 8 bake for about two hours.
• 9 serve warm and decorate with remaining mint leaves.