Smoked Eggplant Cheese Dip

Instructions

• • Preheat the oven to 200°C.
  • Pierce the eggplant all over with a knife to prevent it from bursting, then place it on a baking sheet and roast for about 15 minutes, or until tender.
  • Remove the eggplant from the oven and let it cool slightly before peeling off the skin.
  • Put the smoked eggplant in a food processor along with Puck Squeeze Cheese, paprika, lemon juice, tahini, garlic, salt and pepper.
  • Blend until smooth, scraping down the sides as needed. If the dip is too thick, gradually add cold water until you reach the desired consistency.
  • Spoon into a serving dish, garnish with parsley and pomegranate seeds. Serve with warm arabic bread and enjoy.