Roasted Eggplant And Myzithra Cheese Puree

Recipe Ingredients

1 3/4 lbs	794g / 28oz	Eggplant
1/2 cup	73g / 2.6oz	Grated Myzithra cheese
2 tablespoons	30ml	Fresh lemon juice
2 tablespoons	30ml	Olive oil
2		Garlic cloves
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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 roast lamb, heating puree in a small saucepan if necessary.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A39 broadcast 11-25-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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