Preheat the oven to 250 ° C. Wash the aubergines, pat dry and scratch several times about half a centimeter deep. Place on aluminum foil and slide onto the top rail in the preheated oven. Turn several times, until an almost black crust has formed (15-20 minutes). Depending on the oven, you can switch on the grill function for the last 5 minutes. It should smell a bit charred, this will have a positive effect on the taste afterwards. In addition, at the end of the cooking time, the aubergines should be nice and soft on the inside, i.e. completely cooked through. Take out of the oven and let cool down a bit.
In the meantime, mash and mix the sheep`s cheese with the spices, olive oil, lemon juice and the crushed garlic cloves. Grasp the still warm eggplants by the stem and peel off the charred skin in strips, starting from the stem.
I then place the peeled eggplants whole on the sheep`s cheese cream, hold them by the stem and then first cut them lengthways several times while still holding the stem together. Then I cut the aubergines crosswise into cubes about 2 centimeters in size, which then fall directly into the cream. The eggplant cubes can be crushed very nicely while they are still warm and mixed with the cream. I like it when the vegetables are a bit chunky because then the aubergine taste comes out better. You can also use the hand blender to process the cream into a homogeneous mass. Season again to taste before serving.
The cream tastes very good when it is lukewarm with fresh bread. Of course, it also tastes very good cold. Great grill side dish!
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