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Eggplant and Cream Cheese Spread

Yordanka KovachevaYordanka Kovacheva
Author
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Nadia Galinova
Translated by
Nadia Galinova
Eggplant and Cream Cheese Spread
Image: Yordanka Kovacheva
1 / 5
13/10/2021
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Preparation
10 min.
Cooking
30 min.
Тotal
40 min.
Servings
2
"For when you have a bottle of white wine and an occasion to gather with friends"

Ingredients

  • eggplants - 1 large eggplant (450 g)
  • cream cheese - 5.3 oz (150 g), Philadelphia
  • garlic - 1 clove
  • tabasco - 2 drops
  • black pepper - 2 pinches (freshly ground)
  • vinegar - 1 tsp. (or lemon juice)
  • olive oil - 3 tbsp.
  • salt - by taste
measures

How to make

Cut the eggplant in half, spread it with olive oil and place it in a baking pan with the cut side down. You can cover the bottom of the baking pan with aluminum foil or baking paper to keep it from sticking, just in case.

Bake them at 390°F (200 degrees) for about 25-30 minutes. You can try piercing them with a fork and if it enters easily, they are ready.

Peel the vegetables and leave the juicy core on two layers of kitchen paper for the water to drain.

Once the eggplant has cooled completely, place it in a bowl along with the cream cheese, sliced ​​garlic, hot Tabasco sauce, black pepper, vinegar and a pinch of salt.

Mash the spread until you have a perfectly smooth mixture and season it to your liking with more salt, black pepper or hot sauce.

Serve the eggplant spread with toasted slices of bread.

Enjoy your meal!

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