Ingredients Jump to Instructions ↓

  1. 1 3/4 lbs 794g / 28oz Eggplant

  2. 1/2 cup 73g / 2.6oz Grated Myzithra cheese

  3. 2 tablespoons 30ml Fresh lemon juice

  4. 2 tablespoons 30ml Olive oil

  5. 2 Garlic cloves Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. 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.


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