in Recipes

Eggplant cream

updated

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Ingredients for 1 servings:

  • 1 eggplant(s)
  • 3 tbsp extra virgin olive oil
  • 1 garlic clove(s)
  • 3 tomatoes, dried in oil
  • 3 tbsp mascarpone
  • salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Dip or spread

Remove the stem from the eggplant and cut into approximately 1 cm thick slices lengthwise. Lightly salt both sides and let rest for about 20 minutes. Discard any excess liquid, then lightly oil the eggplant slices on both sides. Place on a baking sheet lined with baking paper or foil and roast at 180°C for about 15-20 minutes. They should not be too brown. Allow the eggplant slices to cool slightly. Peel and dice the garlic clove. Also dice the sun-dried tomatoes. Place the eggplant, garlic, and tomato pieces in a tall container, add the mascarpone, and blend everything until smooth. Finally, season with salt and pepper to taste.

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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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