Boureki

• 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

1. Preheat oven to 350u0b0F.
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.

eggplants, potatoes, sour mizithra cheese, heavy cream, mint, olive oil, tomatoes, salt, pepper, oregano, flour

Taken from www.food.com/recipe/boureki-178085 (may not work)