Eggplant & goat’s cheese dip

Eggplant & goat’s cheese dip

Aubergine oliviera

By
From
Luke Nguyen's France
Serves
6
Photographer
Alan Benson

Smoky roasted eggplant and salty goat’s cheese: a match made in culinary heaven. In this dip we use knives to cut through and combine the ingredients, to maintain the eggplant’s texture. Serve as an appetiser with good olive oil and crusty bread.

Ingredients

Quantity Ingredient
3 capsicums
2 eggplants
3 garlic cloves, chopped
125g soft goat’s cheese
125g plain yoghurt
1 lemon, juiced
2 tablespoons extra virgin olive oil
1 crusty baguette, sliced

Method

  1. Preheat the oven to 230˚C, or to its highest setting.
  2. Cut the capsicums into quarters, then remove the seeds and white membranes. Place on a large baking tray, skin side up. Pierce the eggplants with a fork and place on a separate large baking tray.
  3. Roast the capsicum for 15–20 minutes, and the eggplant for 30–45 minutes, or until the skins blister and turn black. Remove from the oven and place in a paper bag until cool. Peel away the blackened skins.
  4. Put the eggplant flesh in a mixing bowl. Add the garlic, goat’s cheese, yoghurt, lemon juice and a generous pinch of sea salt. Using two small knives, slice into the mixture to combine all the ingredients.
  5. Cut the capsicum into strips and place on a serving plate. Spoon the eggplant dip alongside the capsicum. Drizzle with the olive oil and serve with crusty baguette slices.
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