Instructions: Poke a few holes in aubergine and place in baking dish. Bake at 400 degrees until aubergine is completely shriveled and soft to touch, about 50 minutes.

Remove from oven, slit aubergine lengthwise and let stand 5 minutes. Scoop seeds and flesh into bowl and discard skin. Mash aubergine with fork and set aside.

Warm olive oil in skillet over medium-high heat. Add shallots, garlic and savory and cook until shallots and garlic are soft, without coloring, about 1 minute. Add to aubergine.

Add goat cheese and mix well to evenly distribute through aubergine. Season with salt and pepper. Cover and refrigerate until well chilled, about 2 hours.

This recipe yields 3 cups.

Yield:"3 cups"

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