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READY IN 40 mins

Malidzano Eggplant Spread

Read Reviews (26)

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

Ingredients Edit and Save

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Types of Cooking Oil

Garlic: Fresh Vs. Powdered

Types of Salt

Original recipe makes 6 servings Change Servings

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

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Directions

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.

Kitchen-Friendly View

PREP 10 mins
COOK 30 mins
READY IN 40 mins

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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.

—Georgia Belle

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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.

—TABIJO

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34 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!

—LINDA MCLEAN

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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.

—MsGigi

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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!

—Bakin' in Boston

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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.

—THOSJOYCE

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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.

—JONCEPHINE

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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.

—berkom

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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
492 mg
20%

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

Nutritional Information

Malidzano Eggplant Spread

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 354
Calories from Fat: 256

% Daily Value *
Total Fat 28.5g 44 %
Saturated Fat 8.2g 41 %
Cholesterol 33mg 11 %
Sodium 492mg 20 %
Potassium 640mg 18 %
Total Carbohydrates 19.4g 6 %
Dietary Fiber 7.2g 29 %
Protein 9.6g 19 %
Sugars 10.7g
Vitamin A 7 %
Vitamin C 8 %
Calcium 27 %
Iron 13 %
** Thiamin 10 %
Niacin 30 %
Vitamin B6 27 %
Magnesium 21 %
Folate 35 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.