In British taverns, pub cheese is commonly served in ramekins alongside some “crisps” on the bar for thirsty patrons. It is a spicy, creamy concoction that goes well with chips, crackers or crudités, and makes an amazing addition to a hamburgers.
You will wonder how so few ingredients can possibly taste this good! A recipe for a smoky, garlicky, tangy, savoury, creamy dip that goes well with a huge range of dishes. Also, long-term preservation of aubergine in the freezer and its many uses.