Smoked Eggplant Dip

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

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.


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