Aubergine sauce

As summer approaches, it is impossible to resist the temptation to prepare some recipes with aubergines. Baked aubergines blended with almonds and basil give life to a perfect sauce, not only to season pasta, but also as a topping for bruschetta and a spread for sandwiches.

– Ingredients for 600 gr of sauce

• Large aubergine 1
• Peeled almonds 60 gr.
• Extra virgin olive oil 100 ml
• Basil 1 bunch
• Salt to taste
• Grana Padano 20 gr. (Optional)

Equipment

1 baking sheet, baking paper, 1 knife, 1 cutting board, 1 plate, 1 medium sauce-pan.

Preparation

To prepare the aubergine sauce, start by washing and drying the aubergine thoroughly. Cut it into large pieces and place it on a baking sheet lined with parchment paper and cook it at 180 ° C for 20/25 minutes.

Once ready, let them cool slightly.

Pour the almonds in the blender and mix.
Transfer the pieces of cooked eggplant in a mixer together with the almonds and basil. Season with a pinch of salt then mix, adding the oil a bit at a time.

You will need to get a thick and creamy puree.
Transfer this sauce into a glass jar and keep it in the refrigerator, covering the surface with a drizzle of oil or use it immediately to season the pasta.

Tips

Use the aubergines of the violet variety and make sure they are fresh. You can leave the aubergine peel, or you can remove it if you prefer. If you like spicy taste, you can add chilli, or our hot chilli peppers spread.