Eggplant Cream With Feta Pesto Recipe

Name: Eggplant Cream With Feta Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Eggplant cream; 1 lb eggplant (about 1 long eggplant); 1 garlic clove, crushed; 2 tablespoons olive oil; 1 teaspoon lemon juice or 1 teaspoon vinegar; salt and pepper, to taste; Cheese pesto; 2 2 ounces ricotta cheese or 2 ounces goat cheese; 2 -3 teaspoons basil pesto, fresh; Topping and decoration; 4 -8 ounces tomatoes, fresh and cut in small pieces (cherry tomatoes or San Marzano would be the best); 1 -2 ounce feta cheese (optiona) or 1 -2 ounce camembert cheese, cut in small pieces (optiona); fresh thyme, springs (or other herbs) (optional)

Servings: persons

Eggplant cream
1 lb eggplant (about 1 long eggplant)
1 garlic clove, crushed
2 tablespoons olive oil
1 teaspoon lemon juice or 1 teaspoon vinegar
salt and pepper, to taste
Cheese pesto
2 2 ounces ricotta cheese or 2 ounces goat cheese
2 -3 teaspoons basil pesto, fresh
Topping and decoration
4 -8 ounces tomatoes, fresh and cut in small pieces (cherry tomatoes or San Marzano would be the best)
1 -2 ounce feta cheese (optiona) or 1 -2 ounce camembert cheese, cut in small pieces (optiona)
fresh thyme, springs (or other herbs) (optional)

1
Prick eggplant, place them in a baking pan and bake at 350F in the oven for about one hour or until soft (or broil the eggplant for about 15 mintues turning several times, check if soft).
2
Allow skin to shrivel and turn black so as to give a smoky flavor to the salad.
3
Peel eggplant while still hot and chop flesh into pieces. Drain if necessary over a colander.
4
Blend eggplant with garlic, oil, lemon or vinegar, salt and pepper together until smooth.
5
With the fork work together cheese and pesto until combined.
6
Spoon eggplant cream in cups (as smaller as prettier).
7
Place tomato pieces over the cream.
8
Spoon a smaller amount of cheese-pesto over tomatoes.
9
Top with a small piece of feta or Camembert cheese and decorate with herbs.

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Eggplant cream, 1 lb eggplant (about 1 long eggplant), 1 garlic clove, crushed, 2 tablespoons olive oil, and more.

Yes, Eggplant Cream With Feta Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Cream With Feta Pesto

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