Eggplant cream is simple to prepare and delicious. The recipe I want to share with you today is for a delightful Cream with eggplants, perfect for filling canapés and bread crostini, or even for dressing pasta. You can prepare the Eggplant Pesto in advance and store it in the fridge in a container for 2 days. If you like eggplants, I recommend also reading the recipe for my Eggplant rolls with tomato and mozzarella. Let’s head to the kitchen and prepare together my delicious Eggplant Cream

DON’T MISS THESE RECIPES TOO:

Difficulty: Very easy
Cost: Economical
Preparation time: 10 Minutes
Portions: For 4 people
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer

147.09 Kcal

calories per serving

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Energy 147.09 (Kcal)
Carbohydrates 4.37 (g) of which sugars 1.76 (g)
Proteins 5.74 (g)
Fat 12.70 (g) of which saturated 3.02 (g)of which unsaturated 5.44 (g)
Fibers 2.38 (g)
Sodium 254.66 (mg)

Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

10.5 oz eggplant
2.1 oz almonds
1.8 oz grated Parmesan cheese
2.7 tbsp extra virgin olive oil
8 leaves basil
to taste salt

What You Need to Prepare the Eggplant and Almond Cream

Blenders / Mixers

How to Prepare Eggplant Pesto

Wash a large eggplant and pierce it all around with a skewer and a toothpick. Place the eggplant in a baking dish and let it cook in the oven at 392°F for 30-35 minutes. If you prefer, you can also cook it in an air fryer; place it in the basket and let it cook for 18-20 minutes at 392°F.
Let the eggplant cool. Cut it in half and with the help of a spoon, scoop out all the eggplant flesh. Transfer the eggplant flesh to a mixer. Add a pinch of salt, the grated Parmesan cheese, and the almonds.
Add the torn basil leaves and finally 4-5 tablespoons of EVO oil. Blend until you obtain a dense and exquisite Cream with eggplants. Store it in a container in the fridge for 2-3 days.
See you tomorrow with a new recipe, hugs, Loredana