RECIPE BY:

Matt Sinclair

SERVING SIZE:

750ml

INGREDIENTS :

• 2 medium purple eggplants
• ¼ cup Cobram Extra Virgin Olive Oil, plus extra
• 1/3 cup pine nuts
• 2 cloves garlic, peeled, finely grated
• 1/3 cup Italian parsley, roughly chopped
• Juice of 1 lemon
• Salt and Pepper

METHOD :

• Place the eggplants and onion on a wire rack directly over a flame or fire pit embers. Turn occasionally and fire-roast until skin is evenly charred and vegetables have softened, approximately 15-20 minutes. Remove from heat and set aside to cool slightly. Allow any excess juices to drain out.
• Meanwhile, place a small pan over a medium heat, add a little olive oil and the pine nuts. Toast until golden brown, tossing regularly to ensure even colouring. Set aside.
• Slice the eggplants in half and scoop out softened flesh into a bowl. Discard the outer charred skin. Add in the toasted pine nuts, garlic, parsley, lemon juice and season with a pinch of salt and cracked black pepper. Combine. Slowly drizzle in olive oil. Taste and adjust seasoning if required. Press with a fork.
• Transfer to serving bowl and serve with toasted pita chips. Alternatively, store in an airtight container in the refrigerator for up to 1 week.