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Roasted Eggplant and Cheese Dip
Roasted Eggplant and Cheese Dip
30 min.
The addition of cream cheese spread adds another dimension to this dip.
Instructions
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.
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.
Garnish with dill and pomegranate and serve with accompaniments.
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