Eggplant is undeniably one of the most popular vegetables used in Italian cuisine, especially during the summer, and eggplant cream takes it to a new level.
There are classic eggplant recipes like eggplant Parmigiana or pasta alla Norma, but it's always fun to switch it up – chocolate eggplant parmigiana, anyone? The recipe isn't as contemporary as you might think. Chocolate eggplant parmigiana is a centuries-old dessert from Campania, the Amalfi Coast specifically. It's an extremely versatile veggie – not only in terms of flavor but also when it comes to cooking methods and combining with other ingredients.
But it’s not just the flavor that makes eggplant so versatile – it can be cooked to various consistencies, including creamy. And this eggplant cream is an atypical recipe that can be used in myriad ways.
3 Ways to Make Eggplant Cream
1. In the oven: whole
Wash the eggplants, then transfer them to a baking sheet, leaving them whole. Roast them in the oven for 25-30 minutes at 350°F. The water inside the eggplant will start to steam, causing the surface of the eggplant to swell and break the skin. After removing them from the oven, slice the eggplants in half, then use a spoon to scrape out the cooked inner pulp. Since the pulp is so liquidy, remove the excess water with a colander. Simply place the eggplant inside and gently squeeze out all the liquid.
Good to know: Don't toss the skin. Since the eggplant skin will be pretty dried out after roasting in the oven, you can blend it with salt to make a flavored, smoky flavored salt.
2. In the oven: sliced in half
You can also slice the eggplant in half before roasting it. After slicing it, salt the pulp and roast in the oven for about 30 minutes at 300°F. This will dry the pulp a little more and caramelize the surface for a stronger flavor. Serve directly as a side dish. Or you can separate the flesh from the skin using a spoon to use in another recipe.
3. On the stove: sautéed in a pan
Peel the eggplant, cut it into cubes, and transfer them to a hot saucepan with some salt and a drizzle of oil, and sauté. When done, blend the cooked eggplant cubes to make a cream, or let them cook for even longer, adding water a little at a time.
Using the eggplant cream
To use eggplant cream, first make sure that the pulp is “dry” from excess liquid. Either blend for a creamier consistency or chop it finely using a knife to make an eggplant “caviar” of sorts.
For a more Italian flavor, the chefs recommend adding raw shallot, sun-dried tomatoes, and chopped parsley, which also adds a little color to the eggplant. In addition to serving it as a side dish, eggplant cream makes an excellent “sauce” for pasta or fresh pasta like tortelli and ravioli, or an equally excellent spreadable topping for bruschetta and crostini.