Recipe courtesy of Mary Sue Milliken and Susan Feniger

Roasted Eggplant and Myzithra Cheese Puree

  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 1 hr
  • Cook: 40 min
  • Yield: 6 servings
Save Recipe

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 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.

Broccoli Puree

Parsnip Puree

Roasted Chicken with Roasted Garlic Sauce and White Truffle Oil with Herbed Potato Puree

Parsnip Puree

👩‍🍳 What's Cooking