Eggplant Cream
Description
Suitable for both special occasions and everyday meals. This appetizing and delicious eggplant cream can be taken to work, on a trip, or on a picnic. It is served in small bowls with croutons or slices of freshly baked bread, baguette, or lavash. If desired, you can add various spices and seasonings while whipping. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can use cream cheese or cottage cheese.
- 2
Step 2
Peel the eggplant and trim off the stem. Rinse the fruit in water and cut into medium cubes.
- 3
Step 3
Place the sliced pieces in a saucepan or cauldron, add the salt, and pour in water until it barely covers the pieces.
- 4
Step 4
Place the container on the stove and simmer its contents for approximately 10–12 minutes. Then drain the liquid, squeezing the eggplant slices. You can bake the vegetables if you are making a large batch of cream.
- 5
Step 5
Let cool and transfer the mixture to a food processor or the cup of an immersion blender. Add cream cheese, ground paprika, pepper, and a little salt. If desired, you can add a little cayenne pepper. Press 1–2 garlic cloves.
- 6
Step 6
Beat everything for about 3–4 minutes, turning it into a light, airy cream.
- 7
Step 7
Place the eggplant cream into bowls or ramekins, chill, and serve with bread, crackers, etc.