Black Pepper Boursin & Charred Eggplant Dip with Rye Crackers

Menu PartAppetizer/Small Plate
Cuisine TypeMediterranean
Black pepper and eggplant cboursin dip

Chef Nate Weir

Modern Market

Denver. Colo.

Black pepper boursin or gournay cheese is already blended with seasonings, providing a leg up for chefs looking for a flavorful, step-saving dairy product. Chef Nate Weir of Modern Market combines the creamy cheese with smoky grilled eggplant for a dip or spread that can elevate a shared appetizer platter or stand on its own as a pita filling. Chef Weir makes his own rye crackers to serve with the dip, but pita bread triangles or chips are a convenient substitute.


5 large globe eggplants

2 packages (5.2 oz each) black pepper boursin (gournay) cheese

3 tbsp. heavy cream

1 tsp. grated garlic

1 tsp. chopped fresh dill

1 tsp. kosher salt

Pinch chili pepper flakes

Rye or pita crackers or toasted pita bread triangles


  1. Pierce eggplants several times with a fork. Place directly on a grill over medium heat. Roast 20 to 30 minutes, turning occasionally, until eggplants are soft and collapsing. Let cool 20 minutes.
  2. Cut each eggplant in half and scoop flesh into large bowl. Crumble the boursin into the bowl. Mash together with a fork until combined. (Texture should be fairly smooth, but not fully pureed. Hand mixing provides better texture than a food processor.)
  3. Add cream, garlic, dill, salt and chili flakes; fold until well blended. Taste and adjust seasoning. Refrigerate for up to three days.
  4. To serve, accompany with rye or pita crackers or pita breads.

Photo courtesy of Bel Brands

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