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Baya Bites with Roasted Eggplant Dip


4 to 6 portions

Ingredients

  • 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

Preparation

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  • 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.

Barbecue method

  • 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.

Oven method

  • 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.

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Storage

  • Toasted eggplant dip can be prepared in advance and kept in the refrigerator for 5 to 7 days.

Accompaniments

Fruity and vibrant

These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.

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