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Cream of baked eggplant with ricotta and ground ginger

ingredients

servings

4

Ginger powder

2 teaspoons

Extra virgin olive oil

to taste

Iodized salt

to taste

Garlic

1 half wedge

Basil

10 leafs

Ricotta cheese

200 grams

Aubergine

450 grams

Sauces from Italy

Cream of baked eggplant with ricotta and ground ginger

Cream of baked eggplant with ricotta and ground ginger

vegetarian with lactose

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cream of baked eggplant with ricotta and ground ginger

A creamy and spicy sauce to dress pasta.

Cream of baked eggplant with ricotta and ground ginger step 1

step 1

Take the eggplant, wash and dry. Cut the ends, is cut into two halves in the lengthwise direction and the surfaces bucherellano with the flaps of a fork.

Cream of baked eggplant with ricotta and ground ginger step 2

step 2

They put the two halves of eggplant on a baking sheet lined with baking paper and cook in fan mode at 200 degrees for about 40 minutes.

Cream of baked eggplant with ricotta and ground ginger step 3

step 3

When ready, remove it from the oven and cut into pieces slightly to press to release water of vegetation that is thrown

Cream of baked eggplant with ricotta and ground ginger step 4

step 4

After that you add the ricotta, a pinch of salt, half a clove of garlic without a soul, 2 teaspoons ginger powder and 3 or 4 tablespoons of extra virgin olive oil.

Cream of baked eggplant with ricotta and ground ginger step 5

step 5

It passes all the mixer until obtaining a homogeneous and thick cream. They join chopped basil leaves coarsely by hand and mixes.

Cream of baked eggplant with ricotta and ground ginger step 6

step 6

The cream is ready to condirci pasta, but I suggest you keep it anyway to rest for unoretta before using it. It keeps in the refrigerator for a couple of days, well covered with olive oil.

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