Roasted Eggplant and Myzithra Cheese Puree

1. 1

   Preheat broiler.

2. 2

   Place eggplant on a baking sheet and broil, turning occasionally, until charred all over and softened, about 40 minutes.

3. 3

   Set aside to cool slightly.

4. 4

   When cool enough to handle, peel eggplant and roughly chop, reserving liquid, transfer to a bowl.

5. 5

   Saute garlic in olive oil in a sautepan.

6. 6

   Mix in remaining ingredients with eggplant and season to taste with salt and pepper.

7. 7

   Serve warm with slices of lamb, heating puree in a small saucepan if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.