Preheat oven to 220 degrees. Rinse the melanzane and cut in half lengthwise. Brush the cut surfaces with the olive oil. Spread a baking sheet with aluminum foil and place the melanzane on it with the cut side down. Cook for about half an hour.
Remove the stalks from the melanzane while they are still hot. Remove the peel from the garlic and blend it with the melanzane and the sheep’s cheese in a hand mixer. Season to taste with the juice of one lemon and the spices.
Refrigerate (keeps at least 2-3 days).
Serve with fresh baguette or grilled meat. ====================================================================== ==== =========================================================
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