Boureki Recipe – Eats Now

Name: Boureki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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 350u00b0F.
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.

1370

kcal

Calories

105

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Boureki falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Boureki

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