Aubergine sauce
As summer approaches, it is impossible to resist the temptation to prepare some recipes with eggplants. 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 eggplant 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.
6 Comments
michelle whelan
Looks delicious!!
How long will this last in the Fridge?
Can it freeze?
Mirna
Hello Michelle,
You can store it in the fridge for about 3 days. Cover it with cling film or pour into a glass jar (cover it with a drizzle of oil).
Yes, you can freeze it; pour the sauce into a plastic box food container (storage times depend on the model of your freezer).
I’m glad you liked the recipe, keep me posted in case you prepare it! I would love to have your feedback.
Best,
Franco
michelle whelan
Thank you Franco
The dish never made it to the freezer! Over 2 days, we used it with fried egg and sautéed tomato for breakfast, in a pastrami sandwich for lunch and to stuff mini peppers for a cocktail snack (this was the best) – all delicious, all gone!
I’ll try to make a larger amount next time and see how it freezes.
All the best
Michelle
Mirna
Well done Michelle!
Take care,
Franco
Rosie
This was delicious! I didn’t have basil, but added the chilli. I left the aubergines roasting for too long, so they were very dry, but adding water and cream saved the day. It still worked fine!
Mirna
Hello Rosie,
chillies are a great alternative!
Best,
Franco
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