Black Pepper Boursin & Charred Eggplant Dip with Rye Crackers
Chef Nate Weir
Black pepper boursin or gournay cheese is already blended with seasonings, providing a leg up for chefs looking for a flavorful, step-saving dairy product. Chef Nate Weir of Modern Market combines the creamy cheese with smoky grilled eggplant for a dip or spread that can elevate a shared appetizer platter or stand on its own as a pita filling. Chef Weir makes his own rye crackers to serve with the dip, but pita bread triangles or chips are a convenient substitute.
5 large globe eggplants
2 packages (5.2 oz each) black pepper boursin (gournay) cheese
3 tbsp. heavy cream
1 tsp. grated garlic
1 tsp. chopped fresh dill
1 tsp. kosher salt
Pinch chili pepper flakes
Rye or pita crackers or toasted pita bread triangles
- Pierce eggplants several times with a fork. Place directly on a grill over medium heat. Roast 20 to 30 minutes, turning occasionally, until eggplants are soft and collapsing. Let cool 20 minutes.
- Cut each eggplant in half and scoop flesh into large bowl. Crumble the boursin into the bowl. Mash together with a fork until combined. (Texture should be fairly smooth, but not fully pureed. Hand mixing provides better texture than a food processor.)
- Add cream, garlic, dill, salt and chili flakes; fold until well blended. Taste and adjust seasoning. Refrigerate for up to three days.
- To serve, accompany with rye or pita crackers or pita breads.
Photo courtesy of Bel Brands