John Myers
Baked Eggplant Cream with Prosecco
The perfect baked eggplant cream with prosecco recipe with a picture and simple step-by-step instructions.
- 10 piece Eggplants fresh, medium-sized
- 4 piece Onions, great
- 250 g Tomatoes yellow, if necessary also orange or red
- 150 g Celeriac fresh
- 3 tbsp Peanut or sesame oil is available in Asia or Orient shops
- 1 tsp Salt
- 1 tbsp Sugar
- 1 tbsp Pepper from the grinder
- 1 tbsp Dried roasted garlic is available in Asia or Orient shops
- 1 tbsp Garlic fresh, 5 cloves
- 0,5 bottle Prosecco, dry
- 6 piece Twist-Off glasses á 370 ml, sterile
- Aluminum foil for the baking sheet
- Oil for greasing
- Makes approx. 6 glasses of 370 ml each. If stored in a cool and dark place, it will keep for at least 6 months. Of course, it is also a treat when freshly prepared. Preheat the oven to 180 ° C (convection 160 ° C); Line the baking sheet with aluminum foil, oil it lightly. Wash the aubergines, cut off the end of the stem, prick several times with a sharp knife; Place on the baking sheet and cook on the middle rack for 1 hour 15 minutes until they are very soft (and wrinkled). Scald tomatoes with boiling water, drain, peel and cut into large pieces. With red tomatoes, the eggplant cream becomes darker, more brownish than beige. Peel, wash and finely dice onions and celery. If you want to use fresh garlic, you should also finely dice it. I prefer the aroma of roasted garlic. Heat peanut / sesame oil in a large saucepan, fry the onion and celery cubes (possibly fresh garlic) for a few minutes without browning them. Add tomatoes, cover and cook on a low heat for 30 minutes. Take the eggplants out of the oven, let them cool a little under a damp cloth; halve and scrape the pulp out of the skin with a sharp-edged spoon. Add to the onion and tomato mixture, season with salt, sugar, pepper and roasted garlic and bring to the boil with an initially strong dash of Prosecco; Reduce heat and simmer for 10 minutes; stir frequently, as the mixture starts to build up slightly, gradually pour in the remaining Prosecco. Puree with the hand blender; if the mixture is too thick, add a little more Prosecco or water and season to taste. Boil the aubergine cream for a few more minutes, pour it into sterile jars and close them immediately.
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