Roasted eggplant and myzithra cheese puree
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | pounds | Eggplant |
| ½ | cup | Grated Myzithra cheese |
| 2 | tablespoons | Fresh lemon juice |
| 2 | tablespoons | Olive oil |
| 2 | Cloves garlic | |
| Salt and freshly ground black pepper | ||
Directions
TAMALES WORLD TOUR SHOW #WT1A39 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. Saute garlic in olive oil. Mix in remaining ingredients and season to taste with salt and pepper. Serve warm with slices of lamb, heating puree in a small saucepan if necessary.
Yield: 6 servings
Posted to recipelu-digest by molony <molony@...> on Feb 24, 1998