Peel and dice the aubergine. Steam for 8 minutes and blend to a puree. 

Place into a bowl but do not season.

Using a blender, combine the ewes’ cheese with the spinach and season with sea salt, cumin, sesame and oregano. 

Leave for 20 minutes for the flavours to infuse and check the seasoning. The mixture should be smooth and even in texture.  

Spread onto small canapés cut from the black bread.

Garnish with cherry tomatoes

Tip: Try adding cooked ham to the recipe, or using sourdough bread.