Roasted Eggplant and Cheese Dip

The addition of cream cheese spread adds another dimension to this dip.

  • DIFFICULTY Easy
  • COOKING TIME < 30 minutes
  • CUISINE Arabic
  • A RECIPE FROM PUCK

  • 2 Eggplants, large
  • 1/2 Tablespoon Olive Oil
  • 3 Cloves Garlic
  • 2 Teaspoons Lemon Zest, Finely grated
  • 2 Tablespoons Dill, Finely chopped
  • 1/2 Cup PUCK White Cream Cheese Spread
  • 100 Grams (gm) Puck Low Salt Feta, crumbled
  • Pepper, to taste
  • Dill, leaves, to garnish
  • Pomegranate arils, to garnish
  • 2 Toasted pita bread, Torn
  • 1 Radish
  • 2 Cucumbers, cut into batons

Instructions

Step

1
Preheat oven to 220 °C. Cut the eggplants in lengthwise, brush with oil and cook for 30-35 minutes, until softened. Cool, and then scoop out flesh.

Step

2
Finely chop or puree the eggplant flesh. Add the garlic, lemon zest and chopped dill; stir until combined. Fold in the cream cheese spread and crumbled feta. Season with pepper and transfer to serving bowl.

Step

3
Garnish with dill and pomegranate and serve with accompaniments.

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