Recipe - Roasted Eggplant And Myzithra Cheese Puree

1 Three fourths pound Eggplant
One half cup Grated Myzithra cheese
2 tablespoon Fresh lemon juice
2 tablespoon Olive oil
2 Cloves garlic
Salt and freshly ground
black pepper

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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 recipeludigest by molony molony@scsn.net on Feb 24, 1998