Eggplant Cream
How do you make eggplant spread?
Bake the eggplants brushed with oil at 180°C for 20-30 minutes until tender. Remove the skin and place the roasted flesh in a bowl. Add olive oil, Parmesan cheese, salt, and pepper. Blend everything with an immersion blender until you get a smooth, even cream.
This cream is one of the simplest, tastiest, and most versatile I have ever made. With very few ingredients, we have a cream that we can enjoy with fresh bread, such as our black bread with seeds, as a creamy sauce for pasta, or as a side for dinner.
The screen will not turn off while you cook.
Servings: Makes approx. 300 g
Ingredients
- 2 eggplants (approximately 500 g)
- 25 ml extra virgin olive oil
- 35 g Parmesan cheese
- 4 g salt
- Pinch of black pepper
- 3-4 mint leaves
Instructions
Start by washing the eggplants, drying them, and brushing them with extra virgin olive oil. Place them in a baking dish or container.
Bake in a traditional oven or air fryer at 180°C (350°F) for 20-30 minutes.
Remove the skin and place the flesh in a bowl together with the extra virgin olive oil, cheese, salt, and pinch of pepper.
Blend with an immersion blender until you get a smooth cream.
Serve and enjoy with freshly made homemade bread or as a cream sauce for pasta.
Enjoy your meal!
Reviews
There are no reviews yet.
- 2 eggplants (approximately 500 g)
- 25 ml extra virgin olive oil
- 35 g Parmesan cheese
- 4 g salt
- Pinch of black pepper
- 3-4 mint leaves