I baked the eggplants and was able to prepare a delicious eggplant cream with rosemary. It can therefore be used for bruschetta, crostini, and more.
A rather easy recipe with eggplants that have a delicately bitter taste well paired with rosemary and other herbs like parsley, basil, etc…
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggplants
- to taste salt
- to taste rosemary
- to taste extra virgin olive oil
- 2 cloves garlic
Tools
- Oven
- Baking pan
- Parchment paper
Steps
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Wash and dry the eggplants. Cut off and discard the stalk. Cut in half and make deep but not too deep cuts on top.
Insert garlic pieces and rosemary into the incisions. Place the eggplants cut side down on the baking pan lined with parchment paper.
Salt the eggplants and drizzle with a little extra virgin olive oil. Bake in a preheated oven at 392°F (200°C) for about half an hour. You can then check the doneness with a fork.
Peel the eggplants once they have cooled. Remove the black skin and use an immersion blender and a beaker to get the delicious eggplant cream with rosemary. Blend for about three minutes. Finally, use the cream in various ways. As a sauce for pasta or to fill sandwiches as an appetizer or otherwise.
Delicate Eggplant Cream with Rosemary
I recommend not using the black skin as it is more bitter. However, the rosemary and garlic can be blended together with the peeled eggplants for a refined taste cream.
Preferably consume the eggplant cream kept in the refrigerator for no more than three days.
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FAQ (Frequently Asked Questions)
What tool should be used to make the eggplant cream?
Use an immersion blender and a beaker to get the delicious eggplant cream with rosemary. Blend for about three minutes.
