Cream cheese and Roasted Eggplant Dip
It’s nice to sometimes stay traditional with the things we cook, and sometimes it’s great to try new dishes. If you’re not much of an adventurous one venturing into new terrain, I say meet me in the middle, and that’s exactly what this delicious Christmas recipe is all about. We love Roasted bhaigan choka, ever try pairing it with cream cheese to make a quick dip as a snack. Trust me, this one will be epic. Let’s make my Cream cheese and Roasted Eggplant Dip
Here are the Ingredients that you will need
- 1 – 8 Oz Bar of Room Temp Cream Cheese
- 2 Medium Roasted Eggplants
- ¼ Of Sour Cream
- ½ Tsp of Roasted Geera
- ½ Tsp of Salt
- ½ Tsp of Black Pepper
- 1 Tbsp of Minced Chadon Beni
- ¼ Cup of Small Diced Cucumber ( Insides Removed )
Method
Prepare to Roast your eggplant as per the way you prefer, whether it be on the stove or in the oven, by sticking the flesh of the eggplant with a knife and then roasting on the stove for about 12 – 15 Minutes total time turning as the skin and flesh chars up. It’s the same way you would normally do if you are making bhaigan choka.
Let cool, and remove the flesh from the skin and place in a bowl to cool.
In a medium bowl, place the room temperature cream cheese and all other ingredients and stir to combine. Add the Roasted eggplant flesh and mix thoroughly. Now taste the Eggplant dip and add more seasoning if desired to please your palette.
Place in a dipping bowl and serve with tortilla chips or any type of crispy bread. This works well as a quick inexpensive snack that can be done in less than 15 minutes when guess pop by for the Christmas season
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