The eggplant cream is a thick and tasty sauce good to eat as it is or to use for dressing pasta or risotto.
If you like eggplants, don’t forget to check out the recipe
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 56.40 (Kcal)
- Carbohydrates 3.81 (g) of which sugars 1.81 (g)
- Proteins 0.66 (g)
- Fat 4.82 (g) of which saturated 0.69 (g)of which unsaturated 0.09 (g)
- Fibers 1.83 (g)
- Sodium 292.48 (mg)
Indicative values for a portion of 50 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 4 people
- 1 eggplant
- 1 tablespoon extra virgin olive oil
- 1 bunch marjoram
- 1 clove garlic
- to taste salt
Tools
- 1 Cutting Board
- 1 Knife
- 1 Baking Tray
- 1 Parchment Paper
- 1 Aluminum Foil
Procedure
There are many ways to make eggplant cream; here we will see two, in the oven or in a pan.
For a good eggplant cream in a pan, I recommend cutting the eggplants into uniform cubes of about 3/4 inch per side
Put a pan on medium heat, add a tablespoon of oil and a whole garlic clove. Cook for a couple of minutes until the garlic has flavored the oil.
Add the diced eggplants and cook them on high heat for about 10 minutes. If you like, you can flavor the eggplants with some marjoram leaves. Once cooked, just remove from the heat to create the cream.
To make the eggplant cream in the oven, I recommend cutting the eggplants in half and placing them in a tray. To flavor the eggplants, you can add a garlic clove, some oil, and a few marjoram leaves.
Preheat the oven to 284°F in static mode and bake the eggplants for 2 hours. For better results, cover the tray with a sheet of aluminum foil with holes on top to allow steam to escape.
Now that the eggplants are cooked (in the pan or oven), just put them in a blender or immersion blender glass and blend coarsely.
Add a drizzle of oil and adjust the salt, if you like, you can add some lemon juice.
Your eggplant cream is ready!
Serving tips:
I recommend simple serving, for example with pasta or, if serving the cream alone, in a bowl with a slice of toasted bread.
Wine pairing with eggplant cream:
The eggplant cream pairs well with dry white wine, for example, you can serve this dish with an Etna Bianco or a Pinot Grigio.
