Recipe: eggplant cream or antipasto
To do it I used:
- Eggplants
- Dressings (onion, sweet pepper and chives)
- Cilantro
- Basil
- Oil
- Salt
All the ingredients are to taste (in my case I used 5 eggplants of medium size, 1 onion, 2 red peppers, 1 branch of chives, some leaves of cilantro and 3 leaves of basil).
First wash the eggplants, then remove it from the skin, cut into thin slices and the slices immersed in a container with sufficient water and a touch of salt to prevent browning. Let them soak for at least 5 minutes.
While they are soaking, cut the dressing into small cubes and place in a pan with oil and make a sauce.
After the dressings are fried, remove from the water and drain the sliced aubergines thoroughly and add them in the previous preparation and lower the heat to a minimum.
With a wooden palette, stir while they are cooked and crush them to make them release the water and obtain a pasty consistency. IMPORTANT: DO NOT ADD WATER TO THE PREPARATION!!!!, if you add water they harden and the desired paste is not formed, remember that they cook with the water that they release.
Continue cooking and add the cilantro, basil and rectify the salt at this time, continue stirring and grinding so that it becomes more pasty and soft. Check the consistency of the pasta and ¡Ready!.
It's done like that
If you want you can add grated white cheese when cooking is finished and it will give an exquisite and different touch.
Keep in mind that although at the beginning you see that the amount is large, it is reduced to half or less because it loses water.
Regarding storage and duration, it is important to place it in a tightly closed plastic container and store it in refrigeration for no more than 5 days.
I hope you like it and prepare this recipe. Leave me your doubts, recommendations and opinions in the comments.
Greetings.