Olive Oil
Bouteillan
Without the Bouteillan, a variety of olive oil specific to Provence, this dish would be almost boring!
Ingredients (for 6 generous portions)
5 aubergines
100 g fresh goat’s cheese
1 greek yoghurt
Garlic
Lemon juice
Fleur de sel
Preparation
Grill aubergines whole, under the grill setting in your over (or ideally on a summer barbecue) until they are soft to the touch.
Peel them and finely chop the flesh between two knives. Avoid using a blender.
Mix-in the goat’s cheese, yoghurt, crushed garlic and the salt.
Serving
Serve with slices of grilled red peppers topped with a touch of crushed garlic, and add generous amounts of Bouteillan of course!
Bouteillan
Without the Bouteillan, a variety of olive oil specific to Provence, this dish would be almost boring!
Ingredients (for 6 generous portions)
5 aubergines
100 g fresh goat’s cheese
1 greek yoghurt
Garlic
Lemon juice
Fleur de sel
Preparation
Grill aubergines whole, under the grill setting in your over (or ideally on a summer barbecue) until they are soft to the touch.
Peel them and finely chop the flesh between two knives. Avoid using a blender.
Mix-in the goat’s cheese, yoghurt, crushed garlic and the salt.
Serving
Serve with slices of grilled red peppers topped with a touch of crushed garlic, and add generous amounts of Bouteillan of course!
No comments:
Post a Comment