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Eggplant & Cumin Dip with Olde Remeker Cheese

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Eggplant & Cumin Dip with Olde Remeker Cheese

Eggplant & Cumin Dip

Photo © Sven Benjamins for Mo Media
This recipe, from Lekker Hollands, comes courtesy of top Dutch chef, Yolanda van der Jagt (known for her work at Chez Panisse and the River Cafe). Please note that I've translated the original recipe, which appeared in the cookbook in Dutch.

What I particularly love about this dish is the clever play on traditional Dutch cumin cheese (komijnekaas).

Ingredients:

  • 1 large eggplant
  • 2 tbsp extra virgin olive oil
  • 1 tbsp cumin seeds
  • 1 clove garlic, peeled
  • Lemon juice, to taste
  • Salt & freshly ground pepper
  • -------
  • 1 lb (500 g) Olde remeker cheese (or aged 'boerenkaas' cheese)
  • -------
  • You will need a:
  • Griddle pan
  • Pestle and mortar
  • Food processor

Preparation:

Cut the eggplant into thick slices of approximately 1/2 inch thick (just over 1 cm). Sprinkle the slices generously with salt and allow to stand for 15-20 minutes, draining the moisture with kitchen paper. Heat a griddle pan. Brush the eggplant slices with some oil and grill on both sides until golden and cooked. Allow them to cool down a bit.

In a small dry frying pan, roast the cumin seeds. Crush half the seeds in a pestle and mortar, while keeping the other half of the seeds to one side.

Puree the eggplant, freshly ground cumin, garlic and 2 tbsp of oil in a food processor until smooth. Now add lemon juice and salt and pepper to taste. Place the aubergine dip in a small bowl and garnish with the remaining cumin seeds.

Cut the cheese into thick wedges and serve with the dip and your favorite bread.

Snack for 4 people.

Tips:

I found the raw garlic taste to be rather overpowering in Yolanda's recipe, and would use only half a clove of garlic next time (or a very small clove of garlic).

If you can't find Olde remeker, use aged 'boerenkaas' or aged Gouda instead.

If you don't have a pestle and mortar, simply put the seeds in a plastic bag, pressing the air out as you seal it, place on a wooden board and bash a few times with a rolling pin.

I found the portion size rather small for four people, and would double it next time.

Yolanda suggests serving this dish with a glass of cold beer or aged genever (Dutch gin).

User Reviews

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 5 out of 5
Thanks for my new favourite dip, Member Dutchcook1965

It does taste like komijnekaas!!! I have had friends coming over. And that's when I used this recipe. Every one found it very much nice .

5 out of 8 people found this helpful.

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