2-4 Eggplant, Handful of cilantro or any herb you like, clove of garlic, 1 tab olive oil,boursin cheese, hot pepper, salt and pepper.
If using a grill get it ripping hot. Stab eggplant with a fork. Cook on grill for 3-4 minutes each side until skin is black.
If you don't want to grill you can roast them in the oven at 450 until soft. When cool scrape out eggplant meat into food processor.
Add everything else to food processor and whizz it until its a texture you like. Add more herbs or more hot pepper to your taste. No rules here.
Pop in into a serving bowl and if you want to get fancy drizzle some olive oil over the top.
Enjoy! We use this on pizza, toast (who needs avocado), sandwiches (hold the mayo), Dipping your Stone Circle Farm Veggies into or with fish or meat.
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