Eggplant Cream

To prepare the eggplant cream, wash them, place them on a cutting board, and prick them with a fork 1; this step is essential to prevent them from exploding during cooking. Once both are prepared, transfer them to a baking sheet covered with parchment paper 2, without adding anything. Bake at 392°F in static mode for about 45 minutes, on the middle shelf of the oven 4.

Once cooked, the skin will appear wilted, and the inside will be soft. Peel them 4 5 and transfer them to a bowl 6.

Then slightly mash them 7 with the appropriate tool or with a fork. Move the eggplant pulp to a colander over a bowl, press lightly with a spoon to release the excess cooking water 8. Then transfer to a mixer and add the peeled garlic clove 9.

At this point, add a pinch of salt, a pinch of pepper 10, the grated parmesan cheese 11, and the almonds 12.

Next, add the basil 13, then close the mixer and blend everything until you get a smooth cream 14. Transfer to a small bowl 15.

Then take the parsley and chop it finely 16. Enrich the eggplant cream with a drizzle of oil 17, the finely chopped parsley, and a pinch of chili pepper 18! Serve it immediately or store it in the refrigerator!