Purée d’Aubergine Au Chevre

Eggplant and Goat's Cheese Dip

Serve this creamy puree as a spread for toast or as a dip for crudites. This puree can be made in advance and taken on a picnic. Simply stir it before serving. Baking the eggplant gives it a wonderful smoky flavor.

  • 1 large eggplant [aubergine aubergine], about ½ kilo (1 lb.)
  • 400 g (1½ oz.) soft goat's cheese
  • 1 clove of garlic [klyfta vitlök gousse d'ail], finely chopped
  • 5 fresh basil leaves
  • 1 Table sp. roughly chopped fresh dill
  • 1 Table sp. roughly chopped fresh oregano
    1. Preheat the oven to 190° (375° F). Prick the eggplant all over and bake it in the oven for 40 minutes, until soft.
    2. Leave the eggplant to cool slightly and then cut it in thick slices, without peeling it.
    3. Place the eggplant in a food processor and blend it for 30 seconds. Add the remaining ingredients and blend until smooth.

    Makes 4 dl (1½ cups).

    Recipe from A Flavor of Provence.

    1 tsp. = 5 ml
    1 Tsp. = 15 ml
    Surain afS [USA Swedish Français]