Roasted Eggplant and Myzithra Cheese Puree

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Roasted Eggplant and Myzithra Cheese Puree Ingredients

1 3/4 lb Eggplant	2 tb Olive oil
1/2 c Grated Myzithra cheese	2 Cloves garlic
2 tb Fresh lemon juice	Salt and freshly ground

Instructions for Roasted Eggplant and Myzithra Cheese Puree

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 on Feb 24, 1998

Main Ingredient: VegetablesCuisine: Uncategorized

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