Hello hello friends of Hive 💕 I hope you are all super well, my best wishes to you. I know I have not been constant these days but it is because the truth has not felt good, there have simply been more of those moments in which it is good to disconnect and put everything in order. Today I want to share with you a recipe that can be made with few ingredients and you are going to like it a lot.
Crema de Berenjena.
eggplant cream.
Lo mejor de esta crema es que puedes utilizarla para complementar cualquier comida y los ingredientes los consigues en cualquier lugar.
The best thing about this cream is that you can use it to complement any meal and you can get the ingredients anywhere.
Ingredientes
Ingredients
- Una berenjena grande.
- 4 cucharadas de aceite de oliva.
- sal al gusto.
- 4 dientes de ajo.
- A large eggplant.
- 4 tablespoons of olive oil.
- salt to taste.
- 4 cloves of garlic.
Preparación
Preparation
Lo primero que hice fue lavar la berenjena, luego encendí la cocina y la coloque directamente en el fuego como pueden ver, deje cocinar muy bien y le di varias vueltas hasta que estaba totalmente blandita y la cobertura estuviese totalmente quemada.
The first thing I did was wash the eggplant, then I turned on the kitchen and placed it directly on the fire as you can see, let it cook very well and gave it several turns until it was completely soft and the topping was completely burned.
Dejamos enfriar durante dos minutos la berenjena para luego quitarle toda la cobertura quemada, mientras tanto pelamos el ajo. Una vez hayamos pelado la berenjena, licuamos todos los ingredientes (olvide fotografíar los ingredientes en la licuadora) y ya estará lista nuestra crema, ya podemos servir y disfrutar.
We let the eggplant cool for two minutes and then remove all the burned coating, meanwhile we peel the garlic. Once we have peeled the aubergine, we blend all the ingredients (forget to photograph the ingredients in the blender) and our cream will be ready, we can serve and enjoy.
Tip: si no les gusta el sabor de la berenjena, porque luego de haber estado directo en el fuego toma un sabor un poco amargo, pueden agregarle algunas gotas de limón y este le da un toque muy bueno.
Tip: if you don't like the taste of the eggplant, because after having been directly in the fire it takes on a slightly bitter taste, you can add a few drops of lemon and this gives it a very good touch.
⬇️Así es como queda nuestra crema⬇️
⬇️This is how our cream looks⬇️
The images shown in this post were taken with my phone and the translation was done with Google translator.
