Malidzano Eggplant Spread Recipe - Allrecipes.com
Malidzano Eggplant Spread Recipe
  • READY IN 40 mins

Malidzano Eggplant Spread

Recipe by  

"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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Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
May 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
Feb 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 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.

 

35 Ratings

May 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!

 
Jul 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.

 
Oct 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!

 
Aug 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.

 
Feb 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.

 
Sep 08, 2009

This was a great spread and can be easily altered to suit one's taste. Thanks!

 

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Nutrition

  • Calories
  • 354 kcal
  • 18%
  • Carbohydrates
  • 19.4 g
  • 6%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 28.5 g
  • 44%
  • Fiber
  • 7.2 g
  • 29%
  • Protein
  • 9.6 g
  • 19%
  • Sodium
  • 427 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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