Preheat the oven to 180°.
Wash the aubergine and remove the ends. Cut it in half and square it with the tip of a knife. Place on a baking tray covered with baking paper. Add a drizzle of olive oil, salt, pepper and Espelette pepper. Put in the oven for 30 minutes.
Once the aubergine is cooked, scoop out the flesh into a bowl with a spoon. Mix, blend and season.
Wash the mint leaves and chop them with a knife
In a bowl, mix the goat cheese with a tablespoon of milk. Mix and season. Add the mint and place the mixture in a piping bag.
Cut the radishes into thin strips and set aside
To be enjoyed on toast or as a dip with your Sigdal pumpkin seed crackers
Copyright recipe and photo: sijetaisunplat.com