Smoky Eggplant Cashew Dip – Maria Middlestead

Ingredients

• 1 large or 2 small firm eggplant (450 g/1 pound)
• ¼ cup extra virgin olive oil*
• 1 large free range egg
• 3 Tbsp lemon juice or mild vinegar
• 1 clove garlic
• 1 tsp smoked salt or sea salt with kelp*
• ¼ cup cashews, chopped
• 1-3 tsp pickled jalapenos or pinch raw chilli (or lots of black pepper)