Smoky Eggplant Dip

• 2 medium eggplants (approx. 500g-600g in total) Safeway 1 ea For $1.28 thru 02/09
• 250 g PHILADELPHIA Spreadable Cream Cheese
• 2 large cloves garlic, crushed
• 2 tablespoons chopped parsley
• 1/2 teaspoon salt
• extra virgin olive oil, to serve, optional
• flat breads, pita breads or bread sticks, to serve
• vegetables, to serve

1. PRICK the eggplants with a fork, place on a baking tray and bake in a very hot oven 220C for 3045 minutes or until soft and lightly charred.
2. Cool to room temperature, peel and roughly chop.
3. COMBINE the eggplant, PHILLY, garlic, parsley and salt then blend or process until smooth.
4. Spoon the dip into a serving bowl, drizzle with oil and serve with a selection of breads and vegetables.
5. HANDY TIP:This dip can be made 23 days ahead and refrigerated until required.

eggplants, philadelphia, garlic, parsley, salt, extra virgin olive oil, flat breads, vegetables

Taken from www.kraftrecipes.com/recipes/smoky-eggplant-dip-123701.aspx (may not work)