Ingredients

• 250 gr Creamy Sheep Cheese Milk( Don’t use Philadelphia for this recipe)
• 1 medium eggplant
• 1/2 red bell pepper, diced
• 1/3 teaspoon chili flakes
• 1/3 teaspoon black pepper
• 1 garlic

Preparation

• Cut cream cheese, bell pepper and eggplant into small pieces.
• Heat olive oil in a pan over medium-high heat.
• Add bell pepper and eggplant and sauté for 3-4 minutes.

• Place the eggplant on a paper towel before you place them in salad bowl to absorb excess oil.

• Place all ingredients in a medium salad Bowl.

• Puree the mixture with a hand blender

• Spoon the dip into a serving bowl, drizzle with oil and serve with your favourite bread.

That’s it! Your SUPER delicious cream cheese dip with eggplant is ready.

Bon Appétit 😊