Minas Alefragis of the restaurant Spilia tou Nikola (Nikolas’ Cave) in Akrotiri makes mousaka with white eggplants and other Santorinian products, a dish reminding Santorinian cuisine of the old times.

Ingredients

for 4 persons
2 white Santorini eggplants
2 zucchinis,2 medium-
size potatoes,1 big pepper,
10 Santorini cherry tomatoes
Garlic, fresh onion, dry onion
Chloro cheese, myzithra
cheese, basil, peppermint
Salt, pepper, olive oil

Instructions

Wash the vegetables, cut them into thin slices and fry them without letting them get crunchy.
For the sauce: Sauté the onion and garlic in a frying pan with a little olive oil, until they get brownish. Add peppers, fresh onion, cherry tomatoes, peppermint, salt and pepper. Let them boil at low heat for 10-15minutes.
How to serve: Place a hoop into the plate and spread the vegetables in layers. Inbetween the vegetable layers add sauce and myzithra until the hoop is filled up. Remove the hoop. Crumble the chloro cheese and sprinkle on top, along with basil.