Recipe
Creamy Eggplants
Sautéed eggplants in butter with onion and cooking cream, finished with Parmesan. Ready in 30 minutes, as an appetizer or side dish.
- Preparation10 min
- Cooking20 min
- Total time30 min
- Servings2 servings
- DifficultyEasy
This creamy eggplant recipe is rich, healthy, and quick to make.
Eggplant is a very versatile vegetable consumed on all continents, although it is believed to be native to Asia, specifically India. From a botanical point of view, it is a fruit, and like the tomato or avocado, there are countless ways to eat it.
Many people reject it because it absorbs quite a bit of fat in some preparations. However, 92% of eggplant is water and only 3.5% is carbohydrates. It is rich in fiber and helps eliminate cholesterol, so you have more than enough reasons to encourage yourself to include it in a healthy diet. Enjoy!
Ingredients
Check off the ingredients you have.
Method
- Wash the eggplant and cut it into cubes. Place it in salted water and let it rest for a few minutes.
CiberCuba - Meanwhile, cut the onion into julienne strips and finely chop the parsley.
- In a saucepan, heat the butter. Add the onion and parsley, then add the well-drained eggplant.
- Combine everything, cover, and cook over low heat. The vegetables will release their juices; stir them frequently so they brown evenly.
- When the eggplant begins to soften, add the cooking cream. Mix well and cook for a couple of minutes without stopping stirring.
- Season with salt and pepper to your taste. If you see it drying out too much, add a little milk or water until you achieve the consistency you prefer.
- To serve, sprinkle finely grated Parmesan cheese (or another you have).
CiberCuba - Garnish with chopped chives or a little fresh parsley. Enjoy!
CiberCuba
