Pizza stuffed with frame
Sauces from Italy
Cream of baked eggplant with ricotta and ground ginger
Cream of baked eggplant with ricotta and ground ginger
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A creamy and spicy sauce to dress pasta.
preparation
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.
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.
step 3
When ready, remove it from the oven and cut into pieces slightly to press to release water of vegetation that is thrown
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.
step 5
It passes all the mixer until obtaining a homogeneous and thick cream. They join chopped basil leaves coarsely by hand and mixes.
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.