Eggplant pulp
Source of fiber and antioxidants, eggplants support heart health and improve digestion. Olive oil adds healthy fats and rich flavor, making the dish aromatic and nutritious.
Eggplant flesh is a soft basic preparation for spreads, sauces, cream soups, side dishes, and vegetable dishes. After baking, eggplants become slightly sweet, tender, and easily transform into a creamy base.
Prick the eggplants (1.6 kg) with a fork in several places. Place them whole on a baking sheet and bake in the oven at 200 °C until they lose their shape, become soft, and slightly flattened.
Cut the baked eggplants lengthwise, open them like a book, and scoop out the flesh with a spoon or vegetable knife. If you want a smokier flavor, you can briefly hold the cut sides over a gas flame until a light smoky aroma develops.
Transfer the flesh to a bowl, add olive oil (30 g) and salt (5 g). Blend with an immersion blender until more or less homogeneous cream. Taste and adjust the saltiness if necessary.
Use the eggplant flesh immediately or spread it in a thin layer in bags and freeze. This preparation is convenient to add to sauces, soups, vegetable purees, and spreads.
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