Reviewed: Nov. 8, 2009

Delicious! I used almonds instead of walnuts and added lemon juice. I'm not sure about the proportions - I used one large eggplant and one clove of garlic.

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Sharon

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Reviewed: Sep. 12, 2009

I used 2 eggplants and decreased the olive oil slightly and added just under 1/2 cup of toasted walnuts. Also after letting the eggplant cool, I peeled it and cut it into cubes prior to chopping in the food processor. I love garlic and even 1 large clove was very strong for this recipe. My husband loved it and although the end result was not very pretty, it tasted great and we served it with pita chips. We will definitely serve this again.

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valc

Cooking Level: Expert

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Reviewed: Sep. 7, 2009

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

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venetian_lunacy

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Reviewed: Aug. 10, 2009

Even my 2 yr old daughter enjoyed this one. I'm a garlic lover and agree that 4 is too many. I used 3 and it was plenty. Everyone loved it.

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jvoyakin

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Reviewed: Jul. 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 eaters. Thanks so much!

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cookinconehead

Cooking Level: Expert

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Reviewed: Mar. 6, 2009

This was pretty good but I didn't have feta or walnuts on hand so I substituted Gorgonzola and bread crumbs. I also added 1 T lemon juice.

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CSBSIX

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2008

I left the skin on the eggplant and I must say that I LOVED this dip. It was WONDERFUL. Thank you very much.

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berkom

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Reviewed: Sep. 2, 2008

We loved this! I cut it back to only using one eggplant and it was wonderful. We're making again for a party this weekend. Thanks for the unique recipe!

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KZEUNE

Cooking Level: Intermediate

Home Town: Wattsburg, Pennsylvania, USA

Living In: Alpha, Ohio, USA

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Reviewed: Aug. 7, 2008

We loved this dish. With so many eggplant from our garden we're always looking for good recipes. Used as dip for corn chips. Yummmm.

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CookD

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: 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.

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Georgia Belle

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Reviewed: Oct. 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 add some lemon juice just to see what happens? Thanks for the great recipe!

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Bakin' in Boston

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Boston, Massachusetts, USA

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Reviewed: 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.

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JONCEPHINE

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Reviewed: 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.

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TABIJO

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: 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.

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THOSJOYCE

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 26, 2007

This is different. I used Krafts Mediteranian Crumble cheese. I really liked this. My husband just thought it was ok. I spead it on celery and jicama. Thanks for the recipe.

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Dawn Turlak

Cooking Level: Expert

Living In: Spring, Texas, USA

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Reviewed: Sep. 23, 2006

I was not happy with how this turned out. It was too much effort for something that I didn't think looked or tasted very good.

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Butternut squash

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Reviewed: May 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 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!

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