The /eggplant aubergine cream is a tasty and versatile preparation, a sauce based on oven-roasted eggplants/aubergines, grated parmigiano, fresh basil, garlic, extra virgin olive oil and salt. Quick and easy to make, it requires the use of a simple kitchen mixer: just blend all these ingredients together until you obtain a smooth, full-bodied consistency. Ideal for spreading on croutons or to accompany raw vegetables, for an appetizer, an aperitif or a party buffet, it can be used to season pasta, a rice salad or to garnish meat and fish main courses.

Ingredients

Eggplant/aubergine 1 medium-sized

Grated Parmigiano 1 generous spoonful

EVOO 2 tbsp.

Fresh basil 1 sprig

Garlic 1 clove

Salt to taste

Pepper to taste

Eggplant cream is very common in Mediterranean countries. Our recipe, however, draws on the typical flavors and aromas of the Italian tradition. It is a sort of pesto that you can enrich as you prefer: for example, you can also add a few drops of lemon juice, spices of your taste or other aromatic herbs, such as mint for example.

Preparation

Rinse the eggplant/aubergine and dry it, then place it on a baking tray, lined with baking paper, and prick it with the tines of a fork. Cook in a preheated oven at 200°C for about 20 minutes, remove from the oven and leave to cool. We used the air fryer.

Once cool, delicately remove the peel and then the stem.

Shred the pulp with your hands

Transfer the pulp to a strainer and let it drain for at least half an hour.

Pour the now drained pulp into a kitchen blender and add the garlic clove.

Add the grated parmigiano.

Pour the oil, add a few basil leaves and season with salt. Blend everything until you obtain a thick and homogeneous cream

Transfer your cream into a small bowl and complete with a few basil leaves, a drizzle of oil and freshly ground pepper.

Storage

Store the eggplant/aubergine cream in the refrigerator, in a glass jar with a lid or in a special airtight container, for 1-2 days. Freezing is not recommended.  You can replace the parmigiano with pecorino cheese/romano cheese, grana padano, with spreadable cream cheese or cow’s milk ricotta: you will get a sauce with which to enrich a good pasta dish. You can enrich it with sesame seeds or toasted pine nuts, for a pleasantly crunchy note, or with tuna fillets in oil, for a filling to be used for a sandwich, a piadina or a focaccia.

Don’t forget :Eggplant has antioxidants like vitamins A and C, which help protect your cells against damage. It’s also high in natural plant chemicals called polyphenols, which may help cells do a better job of processing sugar if you have diabetes.