1 3/4 pounds eggplant
1/2 cup grated Myzithra cheese
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper
1. Preheat broiler. Place eggplant on a baking sheet and broil, turning occasionally, until charred all over and softened, about 40 minutes. Set aside to cool slightly.
2. When cool enough to handle, peel eggplant and roughly chop, reserving liquid, transfer to a bowl. Saute garlic in olive oil in a sautepan. Mix in remaining ingredients with eggplant and season to taste with salt and pepper. Serve warm with slices of lamb, heating puree in a small saucepan if necessary.