| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 3/4 |
lb |
Eggplant |
| 1/2 |
c |
Grated Myzithra cheese |
| 2 |
tb |
Fresh lemon juice |
| 2 |
tb |
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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