Prep 15minute(s)
Ready In 25minute(s)
Serves 8
Ingredients
- olive oil
- salt & pepper
- 1 red capsicum, halved lengthways
- 1 medium eggplant, cut into thin slices lengthways
- 1/2 cup basil leaves, roughly chopped
- 1/2 cup sun-dried tomatoes
- 1/4 cup pitted kalamata olives, roughly chopped
- 200g soft feta
- 200g spinach leaves, wilted
- 250g block PHILADELPHIA Cream Cheese, softened
Instructions
- Brush the eggplant slices and capsicum halves with oil and place onto a pre-heated grill plate. Grill until eggplant is tender, and capsicum skin is blackened. Once capsicum has cooled, remove skin.
- Place Philly* and feta into a food processor and process until smooth. Stir through basil and seasonings.
- Line a 10 x 20cm loaf pan with plastic wrap. Layer eggplant over the base of the pan. Spread over 1/2 of the Philly* mixture. Top with combined tomatoes and olives. Then spinach, remaining Philly* mixture, and finally a layer of capsicum. Cover well with plastic wrap and refrigerate for minimum of 1 hour. Serve with crusty bread.
PHILADELPHIA user tips
Are you the type to pull tricks out of your apron pockets to make our recipes even
yummier?
Then we want to hear from you! Register now to share your secret tips and tricks
with us (and your fellow PHILADELPHIA lovers!).
Be the first one to submit a tip to make this recipe more yummier!!
| |
|
|
|
| Make sure to take a look at some of the other PHILADELPHIA feature videos. |