Come Fare la Crema di Melanzane – Primi Piatti, Contorni e Bucce Zero Sprechi

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Parmesan cheese

🥗Healthier: Nutritional yeast

💰Cheaper: Pecorino Romano

Nutritional yeast is dairy-free and adds a cheesy flavor.

Preheat oven to 400°F (200°C).

Slice eggplants in half lengthwise and brush with olive oil.

Roast eggplants in the oven until tender and golden, about 30-40 minutes.

Heat olive oil in a skillet over medium heat and sauté chopped onion until translucent, about 5 minutes.

Add minced garlic and cook until fragrant, about 1 minute.

Scoop out the roasted eggplant flesh and add to the skillet.

Pour in vegetable broth and bring to a simmer for 5 minutes.

Blend the mixture until smooth using an immersion blender or regular blender.

Stir in heavy cream and season with salt, black pepper, and nutmeg.

Cook for an additional 5 minutes over low heat, stirring occasionally.

Add lemon juice and adjust seasoning to taste.

Serve hot, garnished with croutons, basil, and parsley.

Cooking Techniques

Spice Level:

Dietary

Allergens