HERBY EGGPLANT CREAM/SOUP or CREMA DI MELANZANE PIENA DI ERBE

HOTMHOTMHOTM
eggplant

This little eggplant cream/soup is inspired by the Very Herby Roasted Eggplants I posted in July last year. I think will serve it as an appetizer next time I have guests, in small glasses or cups, just enough to open up your stomach as you say in Italian. There is almost always someone arriving later than the others and then it is nice to have something to eat and drink while you wait. And it is a very heart healthy dish as well so this is my second entry for this month’s HotM!

Herby eggplant cream

HERBY EGGPLANT CREAM/SOUP or CREMA DI MELANZANE PIENA DI ERBE
4-6 small servings

1 eggplant
10 cherry tomatoes
1 onion, sliced
fresh herbs like thyme, sage, rosemary, mint, bay, oregano, all finely chopped
1 clove of garlic
chili pepper
salt
extra virgin olive oil

– Divide the eggplant in two and make long and deep cuts in a criss cross manner in each half. Try not to cut through the skin.
– Mix the finely chopped herbs with some salt and spread it all over the eggpants, push it into the cuts as well. Brush the eggplant halves with a little olive oil.
– Bake in a pre-heated oven (175°C/347°F) for 20-25 minutes or more if needed. The eggplant has to be soft and properly baked.
– Meanwhile you braise onion,chili pepper and and garlic a couple of minutes, add the cherry tomatoes that you have cut into halves and go on braising for about 5 minutes. Don’t forget to add salt.
– Run the eggplants together with the onion and tomatoes until you have a creamy soup. It is quite dense but surprisingly fluffy and light when you eat it.

Herby eggplant cream

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