Roasted Eggplant and Myzithra Cheese Puree

Name: Roasted Eggplant and Myzithra Cheese Puree
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 6 servings
Cuisine: european
Ingredients: 1 3/4 pounds eggplant; 1/2 cup grated Myzithra cheese; 2 tablespoons fresh lemon juice; 2 tablespoons olive oil; 2 cloves garlic, minced; Salt and freshly ground black pepper

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Level: Easy
Total: 1 hr 40 min

Prep: 1 hr
Cook: 40 min

Yield: 6 servings

Level: Easy
Total: 1 hr 40 min

Prep: 1 hr
Cook: 40 min

Yield: 6 servings

Ingredients

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1 3/4 pounds eggplant

1/2 cup grated Myzithra cheese

2 tablespoons fresh lemon juice

2 tablespoons olive oil

2 cloves garlic, minced

Salt and freshly ground black pepper

Directions

Preheat broiler. Place eggplant on a baking sheet and broil, turning occasionally, until charred all over and softened, about 40 minutes. Set aside to cool slightly.
When cool enough to handle, peel eggplant and roughly chop, reserving liquid, transfer to a bowl. Saute garlic in olive oil in a saute pan. Mix in remaining ingredients with eggplant and season to taste with salt and pepper. Serve warm with slices of lamb, heating puree in a small saucepan if necessary.