Ingredients Jump to Instructions ↓

  1. 1 3/4 pounds eggplant

  2. 1/2 cup grated Myzithra cheese

  3. 2 tablespoons fresh lemon juice

  4. 2 tablespoons olive oil

  5. 2 cloves garlic, minced Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. 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.


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