💖¡Bienvenidos amigos de Hive!💖
💖Welcome friends of Hive!💖
Hola, hola queridos lectores. Hoy quiero compartir una sencilla receta, fácil, rápida, económica pero sobretodo muy útil y rica. Para pasapalos o como aderezo para las comidas, en mi familia gusta mucho.
Si quieren hacerla van a necesitar los siguientes ingredientes:
1 1/2 kg de buenas berenjenas
8 dientes de ajo
1 limón
2 ó 3 cucharaditas de sal
1 taza de agua (puede ser más)
Pimienta (opcional)
1 1/2 kg de buenas berenjenas
8 dientes de ajo
1 limón
2 ó 3 cucharaditas de sal
1 taza de agua (puede ser más)
Pimienta (opcional)
Recomiendo que sean berenjenas gordas y carnosas. La abundante pulpa nos dará más cantidad.El primer paso es quitar la cabecera de las berenjenas.
Luego las ponemos en el fuego, en una plancha o sartén sin aceite, hasta que estén bien blandas. Al pinchar con un tenedor si se desinflan están listas, además la concha debe estar arrugadita.
Cuando estén reposadas, sacamos la pulpa de las conchas. Después trituro bien con un tenedor para deshacer los grumos grandes.
Esa cantidad de pulpa la dividimos en dos partes para llevarla a la licuadora, con la mitad del resto de los ingredientes, el ajo machacado, zumo de medio limón y media taza de agua.
Al licuar debemos asegurarnos de que no queden restos grandes de pulpa. Enseguida colocamos en la licuadora la otra parte.
Una vez licuadas las dos partes, se integran y se prueba el punto de sal para asegurarnos que es el de nuestro gusto.
Eso es todo para disfrutar de una rica crema de berenjenas que, en casa por ejemplo, disfrutamos para rellenar pan o arepa, para aderezar las empanadas, o en un cumpleaños untarle a las tostadas. Recomendada 100%. Espero que la pongan en práctica y les guste.
Eso es todo para disfrutar de una rica crema de berenjenas que, en casa por ejemplo, disfrutamos para rellenar pan o arepa, para aderezar las empanadas, o en un cumpleaños untarle a las tostadas. Recomendada 100%. Espero que la pongan en práctica y les guste.
ENGLISH VERSION
Recipe: Cream of Eggplant to spread.
Hello, hello dear readers. Today I want to share a simple recipe, easy, fast, inexpensive but above all very useful and rich. For appetizers or as a topping for meals, my family likes it a lot.
I recommend that they be fat and meaty eggplants. The abundant pulp will give us more quantity. The first step is to remove the head of the eggplants.
Then we put them on the fire, in a griddle or frying pan without oil, until they are very soft. When pricking with a fork if they are deflated they are ready, in addition the shell must be wrinkled.
When they are settled, we remove the pulp from the shells. Then I mash well with a fork to break up any large lumps.
We divide that amount of pulp into two parts to take it to the blender, with half of the rest of the ingredients, the crushed garlic, the juice of half a lemon and half a cup of water.
When blending we must make sure that there are no large remains of pulp. Then we put the other part in the blender.
Once the two parts have been blended, they are integrated and the salt point is tested to make sure it is to our liking.
That's all to enjoy a rich eggplants cream that, at home for example, we enjoy filling bread or arepa, to dress empanadas, or on a birthday spread on toasts. I recommend it 100%. I hope you put it into practice and like it.
Las fotos de esta publicación son de mi propiedad//Photos in this post are my property
If you want to make it, you will need the following ingredients:
1 1/2 kg of good eggplants
8 cloves of garlic
1 lemon
2 or 3 teaspoons of salt
1 cup of water (can be more)
Pepper (optional)
1 1/2 kg of good eggplants
8 cloves of garlic
1 lemon
2 or 3 teaspoons of salt
1 cup of water (can be more)
Pepper (optional)
I recommend that they be fat and meaty eggplants. The abundant pulp will give us more quantity. The first step is to remove the head of the eggplants.
Then we put them on the fire, in a griddle or frying pan without oil, until they are very soft. When pricking with a fork if they are deflated they are ready, in addition the shell must be wrinkled.
When they are settled, we remove the pulp from the shells. Then I mash well with a fork to break up any large lumps.
We divide that amount of pulp into two parts to take it to the blender, with half of the rest of the ingredients, the crushed garlic, the juice of half a lemon and half a cup of water.
When blending we must make sure that there are no large remains of pulp. Then we put the other part in the blender.
Once the two parts have been blended, they are integrated and the salt point is tested to make sure it is to our liking.
That's all to enjoy a rich eggplants cream that, at home for example, we enjoy filling bread or arepa, to dress empanadas, or on a birthday spread on toasts. I recommend it 100%. I hope you put it into practice and like it.