The eggplant cream in the air fryer that I propose today is inspired by Baba ganoush, a Middle Eastern dip made with eggplant pulp and spices. It can be used in various ways, as a sauce for pasta, both hot and cold, for bruschettas, or as a filling for sandwiches, pizza, and flatbreads.
Check out other eggplant recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 4 eggplants
- 1 clove garlic
- 1 bunch parsley
- 1.8 oz extra virgin olive oil
- salt
Tools
- 1 Bowl
- 1 Knife
- 1 Air Fryer
Steps
Wash and dry the eggplants.
Place the eggplants in the air fryer basket. Cook for 45 minutes at 356°F.
Let cool slightly. Remove the stem, cut the skin and open in half. Scoop out the pulp with a spoon. (At this point, once cooled, it can be frozen.)
Place the cooked eggplant pulp on a cutting board and chop with a knife until creamy. Transfer to a bowl.
Season with oil, salt, pepper, and the grated garlic clove. Add the chopped parsley, except for a small part.
Transfer to a serving dish. Garnish with the remaining parsley and a drizzle of olive oil.
Tips
The eggplant pulp can be frozen. To use it, thaw in the refrigerator and proceed as in the recipe.
The eggplant cream keeps for 3 days in the refrigerator.
Basic Savory Recipes
Do you like my recipes? Then stay updated by following my Facebook page or Instagram profile.
Follow me also on Pinterest.
