Mediterranean eggplant spread... an unusual blend of ingredients that come together in wonderfully delicious way! Spread on pita chips or baguette slices.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Brush eggplants lightly with olive oil, pierce the eggplant skin with a knife, and place them in the oven. Roast until the skins are brown and the eggplant is soft, about 30 minutes. Remove from the oven, cool slightly, peel, and cut into chunks. Set aside in a bowl to drain off some of the liquid.

    Advertisement
  • Place the eggplant chunks into the container of a food processor, along with the garlic, feta cheese, walnuts, and olive oil. If it doesn't all fit, do this in batches then stir together. Process until well blended with just a few small chunks. The consistency should be thick. Transfer to a bowl, and season with salt and pepper. Serve as a side dish or appetizer.

Nutrition Facts

354.4 calories; 9.6 g protein; 19.4 g carbohydrates; 33.4 mg cholesterol; 427.1 mg sodium. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/23/2008
traditional melidzano does not use walnuts, it uses breadcrumbs. Also, you should add a tablespoon of lemon juice. Leave out one of the cloves of garlic. Otherwise, this is great. Read More
(50)

Most helpful critical review

Rating: 3 stars
02/26/2007
I have had an eggplant spread at a Romanian friend's house... this was not even close to as good. First of all WAY too garlicky..and I like garlic. Secondly and maybe most importantly the presentation of this dish is poor... the color of the finished product was a dark greenish gray... luckily I didn't have company to feed it to! I did ask my Romanian friends how they made theirs and basically it was the same without the cheese and nuts. But for whatever reason this just didn't cut it for me. Sorry. Read More
(35)
38 Ratings
  • 5 star values: 17
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
05/23/2008
traditional melidzano does not use walnuts, it uses breadcrumbs. Also, you should add a tablespoon of lemon juice. Leave out one of the cloves of garlic. Otherwise, this is great. Read More
(50)
Rating: 4 stars
05/23/2008
traditional melidzano does not use walnuts, it uses breadcrumbs. Also, you should add a tablespoon of lemon juice. Leave out one of the cloves of garlic. Otherwise, this is great. Read More
(50)
Rating: 3 stars
02/26/2007
I have had an eggplant spread at a Romanian friend's house... this was not even close to as good. First of all WAY too garlicky..and I like garlic. Secondly and maybe most importantly the presentation of this dish is poor... the color of the finished product was a dark greenish gray... luckily I didn't have company to feed it to! I did ask my Romanian friends how they made theirs and basically it was the same without the cheese and nuts. But for whatever reason this just didn't cut it for me. Sorry. Read More
(35)
Advertisement
Rating: 4 stars
05/07/2006
Really loved this recipe Samovila! I threw everything into my food processor expect for the feta as I wanted to be able to see the cheese crumbles throughout the spread. Also I suggest piercing the eggplants before baking them. I didn't and all of a sudden I heard a "BOOM"! When I opened the oven one of the eggplants had exploded! I'm assuming the moisture is what made it pop. Kind of like popcorn I suppose. Pretty funny; saved me from having to cut it open I guess. Made pita chips to serve with this different and delicious dip. Thanks so much! Read More
(27)
Rating: 5 stars
07/07/2010
So the original recipe didn't sound very appealing however with some modifications my entire beach-family raved about this app. Y'all roast the garlic while you are roasting the eggplant to tame the "garlic-y" twang. I only used 2 to test but from now on I will use the full 4 cloves. I added lemon zest and lemon juice to add an extra depth of flavor. I also added Cavender's Greek Seasoning for a bit of zip. I did not peel my eggplant because they were so young and tender. And finally I used a fresh organic cracked pepper and sea salt goat cheese. Everyone LOVED this appetizer and with these modifications I will be sure to make it again. Read More
(18)
Rating: 5 stars
10/08/2007
My fiancee and I LOVED this spread! The flavor was outstanding and aside from the longish bake time it was a cinch to make. I will definitely make this for our next family gathering...maybe add some lemon juice just to see what happens? Thanks for the great recipe! Read More
(9)
Advertisement
Rating: 5 stars
02/10/2007
Was looking for something a bit different for the eggplant in the fridge. I had all these items in the house..... WAS GREAT. I also had a bit of pesto and hummos leftovers and added about tablespoon and a half of each. Family loved it. Will bring it to the next gathering. Read More
(8)
Rating: 4 stars
08/12/2007
So I didn't keep to the recipe but I thought this was a lovely idea. I had leftover grilled eggplant (soaked in garlic olive oil and balsamic vinegar) and decided to use that to make this recipe. I blended that with the feta and walnuts and it made such a beautiful tasty dip. We had a nice color to our dip probably because we left the skin on. Read More
(7)
Rating: 5 stars
09/08/2009
This was a great spread and can be easily altered to suit one's taste. Thanks! Read More
(6)
Rating: 5 stars
07/20/2009
I have no idea what malidzano is supposed to taste like but this was delicious. It does make alot so I will cut it to 1/3 recipe next time. Very easy and enjoyed by everyone even non eggplant eaters. Thanks so much! Read More
(6)