Eggplant and zucchini cream recipe
The eggplant and zucchini cream turns out to be a very nutritious and delicious dish. This cream lacks saturated fat and cholesterol, since aubergines are rich in fiber, diuretic and have an important preventive effect against cancer, for its part, zucchini is a great softener of the digestive tract and is ideal for those who suffer from irritable bowel.
Ingredients to make Eggplant and Zucchini Cream:
- 1 unit of Eggplant
- 1 unit of Zucchini
- 1 unit of Onion
- 2 cloves of garlic
- 2 units of Potatoes
- 250 milliliters of beef broth
- 30 milliliters of oil
- 1 pinch of salt
- 1 pinch of pepper
How to make Eggplant and Zucchini Cream:
- Before making this recipe, the first step is to get all the ingredients ready.
- In a pot of boiling salted water, cook the aubergine and courgette cut in half until soft, about 25 minutes.
- Separately, in a frying pan, cook the onion and garlic, chopped into small cubes, until golden brown, season with salt and pepper. These ingredients will add flavor to the aubergine and courgette cream.
- It is time to blend the aubergine and courgette (remove the skin), the previously cooked and peeled potatoes, the sautéed onion and garlic with the beef broth. Process until a completely homogeneous mixture is obtained.
- Take the eggplant and zucchini cream to a pot and cook for 5 more minutes, when it is ready, serve and enjoy, this recipe is ideal for lunchtime.
