John Myers
Eggplant Cream Cheese Dip
The perfect eggplant cream cheese dip recipe with a picture and simple step-by-step instructions.
- 0,5 Eggplant fresh
- 1 Shallot
- 200 g Ricotta double cream setting
- 1 teaspoon Grapeseed oil
- 1 Clove of garlic
- 10 Rosemary needles
- 0,5 Oregano branch
- 2 teaspoon Clementine juice
- 1 teaspoon Paprika powder
- 1 Snack peppers
- 0,5 Onion red
- 1 tablespoon Extra virgin olive oil
- Salt and pepper
- Peel and dice the aubergine and shallot. Chop the garlic. Wrap in aluminum foil and drizzle with grapeseed oil and clementine juice. Bake in the oven at 220 ° for 20 minutes.
- In the meantime, chop the herbs and dice the bell pepper and red onion.
- After baking, remove the aubergine from the aluminum foil and place in a bowl. Mash with a fork and let cool. Add the ricotta and mix well with the paprika, herbs, paprika powder and onion.
- Add olive oil and season with salt and pepper.
- I had sweet potatoes with it.
Facebook Comments