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|Malidzano Eggplant Spread|
"Mediterranean eggplant unfold... An unusual blend of elements that come together in splendidly delicious manner! Spread on pita chips or baguette slices."
- 3 medium eggplants
- 2 tablespoons olive oil
- four cloves garlic, minced
- 1 half cups crumbled feta cheese
- half of cup finely ground walnuts
- 1 pinch salt and pepper to flavor
- 1/4 cup olive oil
|Prep : 10M||Cook : 6M||Ready in : 40M|
- Preheat the oven to four hundred ranges F (200 tiers C). Brush eggplants gently with olive oil, pierce the eggplant pores and skin with a knife, and location them in the oven. Roast until the skins are brown and the eggplant is tender, about 30 minutes. Remove from the oven, cool barely, peel, and reduce into chunks. Set apart in a bowl to empty off a number of the liquid.
- Place the eggplant chunks into the container of a meals processor, at the side of the garlic, feta cheese, walnuts, and olive oil. If it would not all match, do this in batches then stir together. Process till properly combined with only a few small chunks. The consistency must be thick. Transfer to a bowl, and season with salt and pepper. Serve as a side dish or appetizer.
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