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    Roast aubergine purée with goat's cheese, smoked almonds, chilli & rosemary

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    Roast aubergine purée with goat's cheese, smoked almonds, chilli & rosemary

    • Preparation time: 10 minutes + cooling
    • Cooking time: 40-45 minutes
    • Total time: 55 minutes

    Serves: 6 as a starter

    Ingredients

    3 aubergines
    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

     

    Method

    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.

     

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