Roasted Eggplant And Myzithra Cheese Puree
| 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
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”
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