EGGPLANT CREAM, pasta sauce, simple and tasty dressing, spreadable recipe for bruschetta, appetizer or appetizer idea.
Delicious and very simple eggplant cream, great for filling bruschetta as an appetizer or for an aperitif with simple and tasty ingredients, spreadable and good.
The recipe for eggplant cream is perfect if you’re looking for a fancy idea for your summer appetizers or to dress a good plate of spaghetti, scented with basil and a handful of pine nuts like a pesto.
Obviously, if you don’t like eggplants, you can always use zucchini or peppers, which are also excellent for dressing pasta and tartines.
Follow me in the kitchen today there’s eggplant cream!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 8-10
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 5.3 oz black oval eggplants
- 1/2 clove garlic
- 5 leaves basil
- 2 tbsp extra virgin olive oil
- 0.35 oz pine nuts
- to taste salt
Steps
Peel the eggplants with a potato peeler, then cut them into pieces and boil them for about 10 minutes, then drain them well, squeezing them to remove excess water.
Put them in a mixer, add the pine nuts, salt, garlic, oil, and the washed and patted basil leaves.
Blend well and use the cream to dress pasta, fill tartines, bruschetta, or simply to spread on bread, whatever you prefer.
Store in the fridge for 2-3 days.
Bon appétit
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You can enrich the cream with chili pepper if you prefer a spicier sauce or you can remove the pine nuts if you don’t like them.
You can prepare a fancy appetizer by spreading the cream between two sheets and then cutting it into pieces.
Eggplant Cream Quick Dressing
A fresh and pleasant summer idea to enrich your menus.
Eggplant Cream Quick Dressing
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FAQ (Frequently Asked Questions) Eggplant Cream Quick Dressing
Can I remove the pine nuts from the recipe?
Of course, if you don’t like them.
Can the pine nuts be replaced with other nuts?
Certainly! Almonds, walnuts, or pistachios are great.
