A luscious cream eggplant that takes inspiration from Moroccan cuisine.
To avoid monotony of texture I added raisins that its sweetness contrast with spicy taste of the cream  adding chewiness and to give a crunchy note, we can spread this cream on the “Crackers amaranth”.
The cream is perfect on crackers, as an accompaniment to a vegetable vinaigrette, but also goes well with white meat and cheese.

Ingredients for 4 people

  • 2 medium eggplants
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons lemon juice
  • zest of lemon q.s.
  • raisins q.s.
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • a pinch of ground pepper
  • a pinch of salt
  • extra virgin olive oil q.s.

How to prepare the cream
Wash fresh herbs, dry them well and chop.
Check the ends of about 2 cm eggplant, then cook in the oven for 45 minutes at 175 ° C wrapped in waxed paper.
Let cool the eggplants in the oven, peel them, cut them in half, Privatel seeds.
In a blender combine all ingredients, except the raisins, blend.
Add the raisins and stir, the cream is ready, I will do it in the fridge for a few hours before serving.

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