Method

1. 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.

2. Meanwhile, place a small pan over a medium heat, add a little Cobram Estate Extra Virgin Olive Oil and the pine nuts. Toast until golden brown, tossing regularly to ensure even colouring. Set aside.

3. 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 remaining Cobram Estate Extra Virgin Olive Oil. Taste and adjust seasoning if required. Press with a fork.

4. Transfer to serving bowl and serve with toasted pita chips. Alternatively, store in an airtight container in the refrigerator for up to 1 week.

Recipe from Matt Sinclair, The Cook's Pantry