Roasted Eggplant and Myzithra Cheese Puree

Total Time:
1 hr 40 min
Prep:
1 hr
Cook:
40 min

Yield:
6 servings
Level:
Easy

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
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 sautepan. 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.


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