It’s bruschetta or crostini time, so how to make Eggplant Cream to spread on a bruschetta or to dress pasta or fill a savory pie?
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Here is a very simple recipe you can prepare in advance to enrich your appetizer or your buffet dinner.
Don’t throw away the eggplant skins because you can fry them 😋; I’ll also explain two different cooking methods to save time.
The eggplant cream is similar to Babaganoush but without tahini and with a lot of mint, a much more Mediterranean flavor. If you prepare many eggplants and have leftovers, you can make eggplant pesto.
Want to make a really tasty aperitif? Prepare Eggplant Cream and serve it with pita bread and raw vegetables cut into sticks, and you’ll impress everyone.
Below are more tasty ideas for eggplant appetizers, then we’ll go right under the photo to discover How to Make Eggplant Cream!!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
How to Make Eggplant Cream Ingredients
- 1.65 lbs eggplants (net weight)
- 1 clove garlic
- 1.4 oz grated Parmesan cheese (or Pecorino or Grana Padano)
- 1 bunch mint (fresh)
- to taste extra virgin olive oil
- 2 pinches salt
- to taste black pepper (ground)
Tools
- 1 Immersion Blender
- 1 Frying Pan
How to Make Eggplant Cream Preparation
How to make Eggplant Cream simply and quickly? Here are the 3 methods I often use.
First, wash and trim the eggplants.
Now you can decide whether to cook them in the oven, so cut them in half, make cuts in the flesh like a grid, salt them, and place them upside down on a baking sheet.
Then bake at 356°F (180°C) in a static oven for at least 30 minutes and let them cool.
The second method, which is the simplest and quickest, is to peel the eggplants (don’t throw away the skin), then cut them into cubes.
In a pan with a drizzle of extra virgin olive oil, cook the eggplant cubes without adding salt for 10 minutes until they are well softened.
Once the eggplants are cooked, if you baked them, scoop the flesh out with a teaspoon, collecting it in the blender’s cup.
If you cooked them in a pan, let them cool slightly and place them in the blender’s cup.
Add the grated cheese, peeled and sliced garlic clove, salt, and pepper.
Blend intermittently and add extra virgin olive oil as needed, depending on how creamy you want the Eggplant Cream to be.
Finally, add the washed and dried mint leaves and blend for just a few seconds.
Here the Eggplant Cream is ready; you can use it right away to spread on a cracker or a piece of bread or place it in a glass jar in the refrigerator.
Another method we often use to cook eggplants when we’re in a hurry is to cut them in half.
Make fan-shaped cuts in the flesh without piercing the skin, drizzle with extra virgin olive oil, and cook with the flesh facing down in a pan.
When the pan starts getting hot, add 3 tablespoons of water, then cover with a lid and cook for 15 minutes.
Once cooled, scoop out the flesh with a spoon and use it.
How to Store Eggplant Cream
You can store it for 2 or 3 days in the refrigerator in an airtight jar, covered with a drizzle of extra virgin olive oil.
Other Recipes
If you want to see other types of recipes, you can return to HOME
Did you know:
Up there, where the lens is, you can click on “SEARCH” 🔎, you can write the ingredient you find when you open the fridge door or your pantry, and you’ll have the possibility to enter hundreds of recipes with the ingredient you choose.
YOU WILL BE AMAZED.
FAQ (Frequently Asked Questions)
Can I use basil instead of mint?
Yes, you can use basil instead of mint or a mix of both.
