Light aubergine cream, excellent for seasoning pasta and for croutons, only 35 calories
The light cream of aubergines is a delicate and tasty sauce, perfect for dressing bruschetta, croutons, pasta, but also excellent as it is. Flavor it with your favorite spices : parsley, oregano, mint or basil, and why not? Use chilli pepper for a spicy and strong rendering.
It provides only 35 calories because the vegetables are boiled, not fried or baked.
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It makes any preparation creamy and delicious without impacting your silhouette, but on condition! You will have to choose only very fresh and high quality products, otherwise you will compromise the success of the recipe. The ingredients are very few, so select them carefully!
Prepare it and use it at the moment, it contains very little oil, so it doesn’t keep for long. Offer it as an aperitif on canapés for a dinner with friends, you will enchant them with genuine simplicity.
Curious to know how to proceed? Get to work, in 10 minutes you will make a gourmet dish! Let’s begin!
Light eggplant cream: ingredients and preparation
For this recipe, get:
- water, to taste
- extra virgin olive oil, 1 tsp
- black oval aubergine , 1
- freshly ground peppercorns , to taste
- fine salt , 1 pinch
Carefully rinse the eggplant, trim it and remove the peel. Cut it into cubes, removing the seeds and transfer it to a pot without water. Turn on the gas and stir as if to brown it. Add enough water to cover all the pieces without making them float, then cook over low heat for about ten minutes.
Drain the vegetables and wait for them to cool down, then mash them with the prongs of a fork to remove all the water.
Now transfer the eggplant, oil, salt and pepper to the food processor. Operate it to make a sort of puree; Now add the flavorings you prefer and work for a few more seconds so that all the ingredients are uniform. The light eggplant cream is ready to be enjoyed.
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Enjoy your meal!