Almadrote

Ingredients

• •2 medium eggplants
• •3 tablespoons olive oil, plus more for roasting
• •4 garlic cloves, crushed
• •1 cup crumbled queso fresco or farmer cheese
• •2 tablespoons grated aged cheese
• •1 tablespoon vinegar or lemon juice
• •1/2 teaspoon black pepper
• •1/2 teaspoon salt

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Prick the eggplants and roast until very soft, about 35 to 40 minutes.

2. 2

   Let the eggplants cool slightly, then peel and roughly mash the flesh.

3. 3

   In a bowl, crush the garlic with the salt until it forms a paste.

4. 4

   Add the fresh cheese, aged cheese, olive oil, vinegar or lemon juice, and black pepper, mixing into a thick emulsion.

5. 5

   Fold some of the mashed eggplant into the sauce for a spreadable texture, or keep the sauce separate if you prefer to spoon it over the eggplant.

6. 6

   Taste and adjust seasoning with more salt or acid if needed.

7. 7

   Serve warm or at room temperature over roasted eggplant, with bread, or as a vegetable dip.