The cold pepper cream with eggplants and goat cheese is a summer dish, fresh and light, that is very easy to prepare.
Vegetable creams are a valid alternative to classic pasta or risotto to combat the summer heat, especially if served at room temperature or even cold.
Rich in vitamins and minerals, the cold pepper cream is ideal for the summer season and can be easily prepared with the help of a blender. The sweet taste of the pepper pairs well with goat cheese, creating a nutritionally balanced first course.
For other summer vegetable creams, also check out:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 215.10 (Kcal)
- Carbohydrates 17.80 (g) of which sugars 11.18 (g)
- Proteins 8.34 (g)
- Fat 13.17 (g) of which saturated 2.14 (g)of which unsaturated 2.70 (g)
- Fibers 6.99 (g)
- Sodium 980.05 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Cold Pepper Cream with Eggplants and Goat Cheese
- 2.2 lbs red peppers
- 1 fresh spring onion
- 1 black oval eggplant
- 3.5 oz goat cheese
- 1.7 oz dry white wine
- 10 leaves mint
- 1 clove garlic
- 4 tablespoons extra virgin olive oil
- to taste salt
- to taste peanut oil (for frying)
Tools
- 1 Blender
Preparation of the Cold Pepper Cream with Eggplants and Goat Cheese
To prepare the cold pepper cream with eggplants and goat cheese, first wash the eggplant, remove the stem, and cut it in half. Score the flesh with a knife, making criss-cross cuts without cutting the skin. Then, salt it, drizzle with a little oil, and bake it at 350°F for about 40 minutes.
Meanwhile, wash the peppers and cut them into cubes. In a saucepan, sauté the sliced spring onion with a little oil, then add the chopped peppers and let them flavor for a few minutes. Deglaze with the dry white wine, let it evaporate, then add salt and half a liter of cold water. Bring to a boil and let it cook for about twenty minutes uncovered.
When the peppers are cooked, transfer everything to the blender cup and blend until you obtain a cream, which you will let cool first at room temperature and then in the fridge for an hour.
When the eggplant is cooked, take it out of the oven, scoop out the flesh with a spoon, and chop it coarsely with a knife. Add the mint leaves and chopped garlic to the eggplant flesh.
Cut the eggplant skin into julienne strips and fry in hot oil, then drain on a paper towel and salt it.
To serve, place the cold pepper cream in individual bowls, add some eggplant flesh and spoonfuls of goat cheese, then serve garnished with the fried eggplant skin and a few fresh mint leaves.
