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Roast aubergine purée with goat's cheese, smoked almonds, chilli & rosemary
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Serves: 6 as a starter
5 tbsp extra virgin olive oil
1 small clove garlic, grated to a purée
Juice of ½ lemon, or to taste
100g goat’s cheese, broken into pieces
10g smoked almonds, very roughly chopped
(you want quite big bits)
½ small red chilli, deseeded and very finely sliced
Leaves from a small sprig of rosemary, roughly chopped
Warm flatbread or toasted sourdough, to serve
1. Preheat the oven to 190°C, gas mark 5. Put the aubergines in a roasting tin and brush lightly with some of the oil. Pierce each one a few times with the tines of a fork. Bake for 40-45 minutes, or until the aubergine is completely soft and looks a bit deflated.
2. Leave until cool enough to handle, then slit the skin and scoop out the flesh into a bowl. Chop the flesh (it will be totally soft – you just need to break it down a bit) and add about 3½ tbsp of the oil, seasoning, the garlic and lemon to taste. Put this onto a serving plate and scatter the goat’s cheese on top.
3. Heat the remaining oil in a frying pan and quickly fry the smoked almonds, chilli and rosemary together (you just want to take the rawness off the chilli a little). Sprinkle this over the goat’s cheese and aubergine and serve with the bread.
Typical values per serving:
This recipe was first published in September 2018.