The light eggplant cream without oven, made with boiled eggplants, is easy and tasty.
The light eggplant cream is a light and versatile preparation:
– customizable with herbs and spices and with tomato for a colorful variant;
– endless uses in the kitchen and at the table;
gives creaminess and taste.
A vegetable cream ideal for creating light recipes suitable for a low glycemic impact diet.
The eggplant is a vegetable rich in water and fiber.
The success and consistency of the cream strongly depend on the freshness and quality of the eggplant.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 1 eggplant oval black eggplant
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 drizzle extra virgin olive oil (raw)
- 2 tablespoons tomato sauce (homemade)
Suggested Tools
- Knife
- Cutting Board
- Chopper or Mixer
Preparation
Carefully wash the eggplant, remove the skin, and cut it into chunks, removing the seeds – which should be few or absent if you have chosen a good eggplant.
Place the eggplant chunks in a saucepan without water and stir for a couple of minutes as if you were browning them.
Add enough water to cover them – without overdoing it: if you add too much, they will float.
Let them cook on low heat for about 10 minutes, until tender.
Drain them, wait until they are lukewarm, and squeeze them well with your hands to remove excess water.Pour into the mixer:
– the squeezed boiled eggplant;
– a pinch of salt;
– a pinch of pepper;
– a drizzle of raw oil;
and blend until smooth and velvety.Optionally, add fresh basil, mint, or parsley and blend again.
Pour into the mixer:
– the squeezed boiled eggplant;
– a pinch of salt;
– a pinch of pepper;
– 2 tablespoons of tomato sauce;
– a drizzle of raw oil;
and blend until smooth and homogeneous.
Your light eggplant cream white or with tomato is ready.
Enjoy your meal!
It gives creaminess and taste with lightness:
– instead of béchamel in lasagna, cannelloni, or baked pasta;
– a condiment for pasta and rice;
– side dish as a creamy soup or sauce, mousse or puree, pesto or pâté;
– a vegetable stock cube and flavor enhancer for legumes, soups, and broths;
– filling and stuffing for crepes, flatbreads, wraps;
– risotto and pasta creaming;
– sauce for meat or fish, cheeses, or eggs;
– sauce for raw vegetables for dipping or appetizers;
– spreadable for bruschetta, croutons, and canapés;
– topping for pizza or focaccia raw after baking.
Storage, Tips, and Variations
Adding almonds or walnuts can give a thicker consistency to the cream.
Given the low oil content:
– prepare the light eggplant cream when you are about to use it or shortly before;
– add it at the end of preparation with the heat off;
– store it in the fridge in an airtight container or a bowl sealed with plastic wrap for short-term consumption.
