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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 6 |
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From Mrs. Kristalia Psoma of the Exantas restaurant in Crete. I had no mizithra so crumbled 1/2 pound of sheep feta and cut up well-aged queso into cubes. The cheeses went into the food processor and after they were ground well, I added just enough heavy cream to bind them together. It worked great, not only as a binder but added the richness of the cream and moderated the bite of the cheese. Don't use the mainland, northern Greek version of mizithra. It's too dry, low in fats, and will not blend into the dish. 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 fresh mint |
8 ounces olive oil |
3 -4 tomatoes |
salt |
pepper |
oregano |
all-purpose flour |
Directions:
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.
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