Enjoy the delicious smoky eggplant dip.
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.