Malidzano Eggplant Spread

Malidzano Eggplant Spread

26 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
SAMOVILA
Recipe by  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

Adjust Servings

Original recipe yields 6 servings

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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 (26)

Rate This Recipe
Georgia Belle
45

Georgia Belle

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.

Tara Lund Hazher
29

Tara Lund Hazher

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.

LINDA MCLEAN
23

LINDA MCLEAN

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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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 354 cal
  • 18%
  • Fat
  • 28.5 g
  • 44%
  • Carbs
  • 19.4 g
  • 6%
  • Protein
  • 9.6 g
  • 19%
  • Cholesterol
  • 33 mg
  • 11%
  • Sodium
  • 492 mg
  • 20%

Based on a 2,000 calorie diet

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Eggplant Salad

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Grilled Eggplant Pepper Appetizer Dip