Light Baked Eggplant Cream for Bruschetta and Pasta, surprisingly easy and tasty, this cream is perfect for dressing pasta or on top of good crispy toasted bread.
This extraordinary recipe happens to be vegetarian and vegan.
No need to grill the eggplant or put it in the oven, just bake it in foil even in a pan for a few minutes to extract the delicious and creamy pulp.
I added cherry tomatoes and basil to the eggplant cream to make it colorful and even more appetizing.
Before moving on to the step-by-step recipe of the light baked eggplant cream for bruschetta and pasta, here are some other recipes you might find interesting!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 eggplant
- 1 cup cherry tomatoes
- 6 leaves basil
- to taste olive oil
- to taste salt
- to taste pepper
- 1 clove garlic
Steps
For the light baked eggplant cream, the first step is indeed to bake the eggplant in foil.
After washing it under running water, pierce the entire outer part with a toothpick. Then close it with aluminum foil.
Transfer the eggplant to the already hot pan and cook it, turning it slowly on its entire surface.
Meanwhile, cut the cherry tomatoes into small pieces, add a drizzle of olive oil, two pinches of salt, a sprinkle of pepper, the basil, and the chopped garlic. Mix.
Open the foil and scoop out all the inner pulp of the eggplant with a spoon. It will be an extremely easy step. Mash the pulp on the cutting board with a knife to make it creamy and add to the cherry tomatoes.
The cream is ready to use for dressing bruschetta or pasta, you can finish with parmesan shavings or grated salted ricotta.
See you next time from Sapore di Arianna!