Smoky Eggplant Dip

Smoky Eggplant Dip
15 Mins
Prep time
45 Mins
Cooking time
Serves 8

What you need

  • 2 medium eggplants(approx. 500g-600g in total)
  • 250g PHILADELPHIA Spreadable Cream Cheese
  • 2 large cloves garlic, crushed
  • 2 tablespoons chopped parsley
  • ½ teaspoon salt
  • Extra virgin olive oil, to serve, optional
  • Flat breads, pita breads or bread sticks, to serve
  • Vegetables, to serve

How to make it

  • PRICK the eggplants with a fork, place on a baking tray and bake in a very hot oven 220°C for 30-45 minutes or until soft and lightly charred. Cool to room temperature, peel and roughly chop.
  • COMBINE the eggplant, PHILLY, garlic, parsley and salt then blend or process until smooth. Spoon the dip into a serving bowl, drizzle with oil and serve with a selection of breads and vegetables.