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My review
Malidzano Eggplant Spread
SAMOVILA
"Mediterranean eggplant spread... an unusual blend of ingredients that come together in wonderfully delicious way! Spread on pita chips or baguette slices."
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Ingredients
40 m servings 354 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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
Per Serving: 354 calories; 28.5 g fat; 19.4 g carbohydrates; 9.6 g protein; 33 mg cholesterol; 427 mg sodium. Full nutrition
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Reviews
Read all reviews 2737 Ratings
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Most helpful positive review
5/23/2008
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.
Most helpful critical review
2/25/2007
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 ...
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5/23/2008
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.
2/25/2007
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 ...
5/7/2006
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...
7/6/2010
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 t...
10/8/2007
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 ...
2/10/2007
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 table...
8/12/2007
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 re...
9/7/2009
This was a great spread and can be easily altered to suit one's taste. Thanks!
7/19/2009
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...