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Eggplant cream

updated

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Ingredients for 1 servings:

  • 3 eggplant(s)
  • 2 garlic cloves
  • ½ lemon(s), the juice
  • Salt
  • pepper
  • basil, fresh
  • oregano
  • 200 g mascarpone
  • chili if desired

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Preheat oven to 200°C. Wash the eggplants, cut into 2-3 cm thick slices, and brush both sides with a little olive oil. Place the eggplants on aluminum foil on the grill rack and let them soften in the hot oven for 30 minutes. Let the soft eggplants cool slightly so that you can handle them without burning your fingers. Remove the skin and cut the flesh into small pieces. Add lemon juice, salt, pepper, basil, oregano, garlic, and—if you like—a little chili. Blend everything with a food processor. If you like, you can freeze the finished paste in portions. If you plan to eat it immediately, you can also mix in a little mascarpone.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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