Roasted Eggplant and Myzithra Cheese Puree

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1-3/4 pounds eggplant
1/2 cup grated Myzithra cheese
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 cloves garlic
salt and freshly ground black pepper

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. Sauté garlic in olive oil . Mix in remaining ingredients and season to taste with salt and pepper.

 Yield: 6 servings

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