Roasted Eggplant And Myzithra Cheese Puree

Death serves all alike; as he deals with the poor, so he deals with the rich: is not awed at the appearance of a proud palace, a numerous attendance, or a majestic countenance; pulls a king out of his throne, and summons him before the judgment seat of God, with as few compliments and as little ceremony as he takes the poor man out of his cottage. Death is as rude with emperors as with beggars, and handles one with as much gentleness as the other.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			1	Servings

INGREDIENTS

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

INSTRUCTIONS

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@scsn.net> on Feb 24, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 447 Calories From Fat: 252 Total Fat: 28.6g Cholesterol: 0mg Sodium: 308.6mg Potassium: 1892.2mg Carbohydrates: 49.8g Fiber: 27.4g Sugar: 19.5g Protein: 8.6g