Ingredients

2	eggplants
250 g	philadelphia spreadable cream cheese
2	cloves garlic
2 tbsp	fresh parsley and more to serve
1/2 tsp	salt
	extra virgin olive oil (good quality)
	breads and veggie sticks to serve

Equipment

• oven
• blender or food processor

Method

1. preheat oven to 220C
2. Stab eggplants all over with a fork, place on baking tray and bake 30-45 minutes until soft and/or slightly charred
3. allow to cool then peel and dice
4. combine eggplant, cheese, garlic, parsley and salt in blender, and process until smooth. If it doesn't come together add a dash of olive oil
5. spoon into serving bowl and drizzle with olive oil, sprinkle more parsley over as well for decoration
6. serve with breads and veggie sticks

Notes

will keep well for up to 3 days in the fridge, press glad wrap onto the surface before storing to prevent browning

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