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Malidzano Eggplant Spread

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

Rating: This weblink has been rated 22 times with an average star rating of 4.3 Read Reviews (18)

Rate/Review | 695 people have saved this

What to Drink?

Wine Rose
Prep Time:
10 Min
Cook Time:
30 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 3 medium eggplants
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 1/2 cups crumbled feta cheese
  • 1/2 cup finely ground walnuts
  • 1 pinch salt and pepper to taste
  • 1/4 cup olive oil

Directions

  1. 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.
  2. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 354 | Total Fat: 28.5g | Cholesterol: 33mg

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 view all reviews »

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 23, 2008 by Georgia Belle 
traditional melidzano does not use walnuts, it uses breadcrumbs. Also, you should add a... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 25, 2007 by TABIJO 
I have had an eggplant spread at a Romanian friend's house ... this was not even close to as... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 7, 2006 by LINDA MCLEAN 
Really loved this recipe Samovila! I threw everything into my food processor expect for the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2007 by Bakin' in Boston 
My fiancee and I LOVED this spread! The flavor was outstanding and, aside from the longish... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 14, 2008 by berkom 
I left the skin on the eggplant and I must say that I LOVED this dip. It was WONDERFUL. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 13, 2005 by JACQUIELOM 
We really enjoyed this dip MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 12, 2007 by JONCEPHINE 
So, I didn't keep to the recipe, but I thought this was a lovely idea. I had leftover grilled... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2007 by THOSJOYCE 
Was looking for something a bit different for the eggplant in the fridge. I had all these... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 11, 2009 by jvoyakin 
Even my 2 yr old daughter enjoyed this one. I'm a garlic lover and agree that 4 is too many. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 20, 2009 by cookinconehead 
I have no idea what malidzano is supposed to taste like but this was delicious. It does make... MORE

 
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