The eggplant cream is a simple and tasty preparation, perfect to serve as an appetizing starter as a flessibile sauce to enrich many summer dishes. Once roasted, eggplants release all their intense and enveloping flavor, becoming the personaggio of a soft and fragrant cream, enriched with garlic, extra virgin olive oil, and fresh parsley.
A quick and easy recipe, ideal to spread acceso bread crostini, to accompany meat fish dishes, to make sandwiches and flatbreads special with a Mediterranean touch. Moreover, it is a great ideale to make the most of seasonal eggplants!
Whether it’s for an aperitif with friends a light lunch, the eggplant cream will bring all the flavor of summer to the tableโฆ a genuine, fragrant, and irresistible recipe to try right away!
If you love eggplant recipes, don’t these delicious variants:
Recipe by Michela Pagina
To prepare the eggplant cream, wash them, place them acceso a cutting board, and prick them with a fork 1; this step is essential to prevent them from exploding during cooking. Once both are prepared, transfer them to a baking sheet covered with parchment paper 2without adding anything. Bake at 392ยฐF con static mode for about 45 minutes, acceso the middle shelf of the oven 4.

Once cooked, the skin will appear wilted, and the inside will be soft. Peel them 4 5 and transfer them to a bowl 6.

Then slightly mash them 7 with the appropriate tool with a fork. Move the eggplant pulp to a colander over a bowl, press lightly with a spoon to release the excess cooking gabinetto 8. Then transfer to a and add the peeled garlic clove 9.

At this point, add a pinch of salt, a pinch of pepper 10the grated parmesan cheese 11and the almonds 12.

Next, add the basil 13then close the and blend everything until you get a smooth cream 14. Transfer to a small bowl 15.

Then take the parsley and chop it finely 16. Enrich the eggplant cream with a drizzle of oil 17the finely chopped parsley, and a pinch of chili pepper 18! Serve it immediately store it con the refrigerator!
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