Ingredients

• ­Eggplants – 2 medium
• Olive oil – 1.5tb sp.
• Salt – to season
• Garlic cloves (skins removed) – 2
• Goats cheese – 150g
• Continental parsley – 15g
• Mint – 15g
• Smoked paprika – 2tb sp.
• Lemon juice – juice of 1 lemon
• Cracked black pepper – to season.
• Götzinger Spanish Chorizo (diced) – 2 sausages
• Toasted pine nuts – to garnish

 Method 

1. ­­­Set the oven to 180°
2. Cut the eggplants in half length ways and place skin side down on a lined baking tray.
3. Drizzle the olive oil over the white flesh of the eggplants and season with salt.
4. Place in the oven to roast for 45 minutes until the flesh is soft to prick with a fork.
5. Wrap the garlic cloves in foil and roast in the oven with the eggplant for the same time.
6. Remove the garlic and eggplant from the oven and set aside to cool.
7. Once cooled, scrape the flesh of the eggplant off the skin and separate into a food processor – discard of the skin.
8. Add the roasted garlic, goats cheese, parsley, mint, smoked paprika, lemon juice and season with salt and cracked black pepper. Blend until the mixture is smooth but slightly textured.
9. In a fry pan, cook the Götzinger Spanish Chorizo until the edges are coloured – for about 5 minutes – remove from pan and set aside.
10. To assemble the dip, transfer out of the processor into a serving bowl, top with the diced chorizo pieces and scatter with toasted pine nuts. Garnish with mint or parsley leaves and serve with crackers of your choice.