Prick the eggplant with a fork in one or two places and slowly roast it in a moderate oven for fifty minutes.

When cooked, pick up stalk and with a knife, loosen the skin and the contents will fall out.

Discard skin and stalk. (You can use the skin if you like.)

Mash or food process all ingredients together, season to taste,

Serve warm with pita or Turkish Bread either as an appetiser or a first course. You can top it with another drizzle of olive oil, shake of paprika,finely chopped fresh parsley, toasted cumin seeds, soy sauce etc

Can be chilled.

Recipe supplied by Box Organics - Denmark Biodynamic Vegetable Producers