A match made in culinary heaven: smoky roasted eggplant and salty goat’s cheese. This dip is combined using knives to cut through the ingredients, maintaining texture. Serve as an appetiser with good-quality olive oil and crust bread.
- 2 roasted (blackened) eggplants
- 3 garlic cloves, chopped
- 125 g soft goat’s cheese
- 125 g natural yoghurt
- 1 lemon, juiced
- generous pinch of salt
- 3 roasted (blackened) capsicum, skins removed
- 2 tbsp Grossane olive oil
- 1 baguette, sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Remove the flesh from the eggplant skins and place in a mixing bowl. Add garlic, goat’s cheese, yoghurt, lemon juice and salt. Using two small knives, slice into the mixture to combine all ingredients.
Finely slice the capsicum and place on a serving plate. Spoon eggplant dip onto the plate next to the capsicum. Drizzle with olive oil. Serve with baguette.