Roasted Eggplant and Myzithra Cheese Puree

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, transfer to a bowl. Saute garlic in olive oil in a sautepan. Mix in remaining ingredients with eggplant and season to taste with salt and pepper. Serve warm with slices of lamb , heating puree in a small saucepan if necessary.