Eggplant cream with cheese
12 servings
35 minutes
Eggplant cream with cheese is a refined dish of Russian cuisine that combines the tenderness of baked eggplants and the rich flavor of cheese. The eggplants are roasted over an open flame, acquiring a light smoky note, then peeled and blended to a creamy consistency. Adding butter and mayonnaise gives the dish a velvety texture, while grated cheese adds zest. This simple yet sophisticated appetizer pairs perfectly with crispy white bread croutons. The cream can be served as a standalone dish or used as a sauce for meat and vegetable dishes. With its deep flavor and delicate consistency, it will adorn any table, especially on cold winter evenings when you want to warm up with delicious comfort food.
1
Wash the eggplants. Roast the skin of the eggplants over an open flame (on the stove) until completely charred. Peel the eggplants from the burnt skin. Chop them up. Heat in the microwave for 2-3 minutes until very hot.
- Eggplants: 2 pieces
2
Grate the cheese on a fine grater.
- Cheese: 100 g
3
Mix hot eggplants, grated cheese, mayonnaise, and butter, and add salt to taste.
- Eggplants: 2 pieces
- Cheese: 100 g
- Mayonnaise: 1 tablespoon
- Butter: 20 g
4
Place the mass in a blender and turn it into a homogeneous puree. Cool to room temperature.
5
Serve with croutons made from white bread.