Today I bring you into my kitchen to prepare a truly creamy and flavorful dish: Eggplant Cream with Caramelized Cherry Tomatoes.
I prepare eggplants in a thousand ways because I really like them, but never as a cream — so this time I wanted to try something different.
This is how I make them: I combine pan-seared eggplants with chickpeas, blend everything and obtain a super tasty base. The real secret, however, is the cherry tomatoes, which I cook over high heat in a pan with sugar. That sweet-and-salty contrast is pure poetry for the palate.
I then add oregano and almond flakes for a crunchy note that never hurts.
My tip? For a deeper flavor, let the cream rest at least half an hour before serving, because doing so the flavors will meld incredibly. Add everything else only right before bringing it to the table.
Let me know if you try it.
Anna Giovannini-lappetitovienmangiando
If you like eggplants, you definitely shouldn’t miss the next recipes:
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 1.1 lb eggplants
- 2 cloves garlic
- 2 tbsp cooked chickpeas
- 16 cherry tomatoes
- 2 tsp sugar
- to taste extra virgin olive oil
- to taste oregano
- to taste almond flakes
- to taste paprika
Tools
- 1 Chopper
- 1 Pan
- 1 Cutting board
- 1 Knife
Preparation
First of all, I wash the eggplants, dry them and remove any inedible parts. I cut them into quarters and then into large chunks.
I place the eggplant pieces in a large, high‑sided pan, season them with extra virgin olive oil, one clove of garlic, add salt and cook over high heat until they are well browned and softened, covering and turning them occasionally. It will take about 20 minutes (it all depends on the size of the pieces).
Meanwhile I clean, wash and dry the cherry tomatoes. After halving them, I put them in a pan with EVO oil, one clove of garlic, salt and two teaspoons of sugar. I sauté them over high heat until they soften and the sauce thickens a bit (this will take about 10 minutes).
When all the ingredients have reached room temperature, we put the eggplants and the cooked chickpeas into a chopper and blend finely. Once a smooth and homogeneous cream is obtained, we arrange it on a plate, flattening it and forming a slight well in the center. Finally, place the cherry tomatoes on top and sprinkle everything with dried oregano and almond flakes.
Serve our Eggplant Cream with Caramelized Cherry Tomatoes either at room temperature or chilled from the refrigerator on hotter days.
Tips, Variations and Storage
The cream keeps perfectly for two days in an airtight jar, preferably glass or ceramic. However, I recommend caramelizing the cherry tomatoes only just before serving to enjoy them more fragrant.
If you want a more distinctive touch and a bit of color, you can add a pinch of turmeric to the cream.
If you love fresh aromas, finish the dish with a few fresh mint or basil leaves.
FAQ (Questions & Answers)
Can I use canned chickpeas?
Certainly, just rinse them well under running water before adding them to the mix.
Can I serve the cream on bread crostini?
Absolutely yes, it becomes a rustic appetizer, perfect if you spread the cream on toasted bread slices.
Are the almonds mandatory?
No, but I recommend them because their texture completely changes the dish. If you don’t have them, toasted pine nuts work well too.
