Cretan Baked Eggplant with Potatoes and Feta | Boureki

Preheat the oven to 180 °C (conventional top and bottom heat), and lightly grease a medium-sized baking dish or ovenproof baking pan with extra virgin olive oil.

Wash the eggplant and potatoes, then slice both into uniform rounds, approx. 3-4 mm thin (it is recommended to use a mandoline for an even thickness). Mix the minced garlic with 2 tablespoons of extra virgin olive oil.

In a bowl, crumble the feta cheese, mix in the Greek yoghurt and finely chopped fresh mint, then season with pepper to taste. In a small bowl, combine the flour with the fine salt and the remaining ground black pepper.