Homemade eggplant cream

aubergine cream, aubergine mousse, preserves, homemade preserves, organic preserves

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Aubergines are the summer vegetable par excellence, but to be able to enjoy them all year round the only solution is to make some delicious preserves to be enjoyed even in winter.

This time we offer you a quick and simple procedure for preparing at home an aubergine cream to keep in a jar, in oil, with which you can dress bruschetta, pizza, pasta, or simply spread it on fresh bread and enjoy the flavors of summer even in the middle of winter!

Ingredients

3kg of eggplant
bicarbonate (to taste for washing)
aceto (200 ml)
1 garlic
Origan
extra virgin olive oil

Preparation

Buy three kilos of eggplant organic, wash them carefully one by one, adding a little sodium bicarbonate to remove all residues and impurities from the surface.

Cut them lengthwise obtaining narrow and long strips; in the meantime, fill a saucepan for half of water and half of vinegar, add a little salt, bring it to a boil and add the aubergines.

Cook them in lively focus until they are super soft.
To adjust, try piercing them in several places with a fork.

At this point let them cool in a colander, so as to drain all the water, squeeze them well with your hands and then season them with chilli (chopped or powdered according to your preferences) garlic, oregano, oil and mix everything, for those who love it you can add a little cooked tomato. Put them in the blender to obtain a soft cream and homogeneous.

Now you can put it back in the jars (Bormioli are fine or even better reused glass jars, but with the new lid), cover it with oil to the brim jars and store it in a cool place (preferably in a cellar or on the balcony).
Once opened, remember to put it in the fridge and cover it with oil to the brim every time you use it.

TO KNOW!
The cooking vinegar sterilizes the aubergines making them keep for a long time, while the oil, with which you will cover the cream, protects it from any bacteria. And as always, enjoy your meal!

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