Roasted Sweet Peppers with ‘Brousse’ and Honeyed Aubergine

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By Franck Dangereux

Published 2004

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Brousse is a soft goat’s cheese made in the south of France. Immediately after milking, the warm goat’s milk is combined with white-wine vinegar so that it curdles, then seasoned with fresh herbs. Some shepherds eat it sweetened with honey, some season it and keep it for the evening, putting it on toasted bread close to the fire so that it melts. It is absolutely delicious either way.

Since you probably won’t find the shepherd’s cheese, use bought logs of plain (unseasoned) goat’s c