Smoked Eggplant Dip

Enjoy the delicious smoky eggplant dip.
Ingredients
250gm Eggplant
100gm Lebanese Cucumber
3 tbsp Philadelphia spreadable cream cheese
2 Garlic cloves
Mint leaves – handful or more
Jalapeno
Salt
Extra virgin oil
Water crackers or pita bread or Vegetables to serve

Method
Wash and pat dry the eggplant.  Apply oil and grill the eggplant over a gas flame taking care to turn it around until the skin is evenly charred.   Cool to room temperature and peel the eggplant.  Leave to drain for 15-20 min.

Place the eggplant, cucumber, cream cheese, garlic, mint leaves, jalapeno and salt in a food processor and process until smooth and creamy. Spoon the dip into a serving bowl, drizzle with oil and serve with variety of bread or vegetables.

TM

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