- 1 medium-size eggplant
- 4 cloves garlic, degermed and coarsely cut
- 30 ml (2 tbsp.) melted butter
- Salt and pepper to taste
- 15 ml (1 tbsp.) chopped fresh basil
- 200 g (7 oz.) Baya cheese cut into 2.5 x 2.5 cm (1 x 1 in.) cubes
- 1 ml (¼ tsp.) ground cumin
- Preheat barbecue to medium or oven to 450oF (230oC).
- Cut eggplant in half lengthwise. Score flesh in a criss-cross pattern. Insert garlic into cuts and drizzle with butter. Add salt and pepper.
- Place eggplant on grill, cut side up. Cook for 10 to 15 minutes or until flesh is tender. Remove from barbecue, scoop out flesh with a spoon, and purée with an immersion blender. Add basil and adjust seasoning.
- Thread cheese cubes onto skewers.
- Sprinkle with cumin and pepper to taste.
- Grill cheese brochettes on barbecue for about 1 minute per side. Serve immediately with eggplant dip.
- Place eggplant in a baking dish, cut side up.
- Bake for 15 to 20 minutes on middle rack or until flesh is tender.
- Scoop out flesh with a spoon and purée using an immersion blender. Add basil and adjust seasoning.
- Place cheese cubes on a baking sheet lined with parchment paper. Sprinkle with cumin and pepper to taste.
- Broil on top rack for 4 to 5 minutes. Turn halfway through cooking. Serve immediately with eggplant dip.
Looking for a substitute for this cheese?
- Check out our selection of grilling cheeses.
- Toasted eggplant dip can be prepared in advance and kept in the refrigerator for 5 to 7 days.
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