Roasted Eggplant and Cheese Dip | Turkish Antipasti Recipes


  • 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


  • 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 😊

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