The Eggplant Cream cooked in an air fryer is a versatile preparation that you can use as a side to a meat dish, to season pasta and in flatbreads, or my favorite way: spread on crostini for an aperitif.
Preparing this cream is very simple and with the use of the air fryer it also becomes very quick.
If you don’t have an air fryer, you can prepare this recipe in the oven as well, you’ll find all the instructions at the bottom of the page. If you’re considering purchasing one, I recommend mine, you’ll find the link in the recommended tools!
Other recipes with the AIR FRYER.
If you’re looking for an eggplant cream with a Middle Eastern flavor, check out the Baba Ganoush recipe here.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 eggplant
- 3 oz ricotta
- 1 tsp sesame seeds
- Half clove garlic
- 1 drizzle extra virgin olive oil
- to taste parsley
- salt
Recommended tools
- Air Fryer
How to make Eggplant Cream in Air Fryer
Wash the eggplant, cut it in half, and make small incisions in the flesh to facilitate cooking.
Place it in the fryer basket with the peel facing up and cook for 20 minutes at 365°F, the flesh should be soft.
While the eggplant is cooking, prepare the other ingredients: chop the parsley and set it aside.
Peel the garlic, chop it into pieces, and place it in the immersion blender cup, add a drizzle of oil, a pinch of salt, the ricotta, and almost all the chopped parsley.
When the eggplant has cooled, remove the flesh with a fork, add it to the other ingredients, and blend until creamy.
Place it in a bowl, add the parsley and sesame seeds, and refrigerate for 30 minutes before serving, accompanied by crostini.
Your questions
Can I make this recipe in a traditional oven?
Certainly, you will just need to bake the eggplant cut in half at 400°F for 35 minutes.
