Cold cream of curried aubergines. Recipe
We continue with our catalog of soups and cold creams for the summer and also with one of the star vegetables of the season. The versatility of eggplant is such that we could eat it every day for weeks without repeating a recipe. This cold cream of curried aubergines is a great option to enjoy them.
Ingredients: 2 aubergines, 1 onion, ½ liter of vegetable broth, 1 teaspoon of red curry paste or, failing that, yellow curry powder and extra virgin olive oil. As a garnish goat cheese medallions.
Preparation: Cut the aubergines lengthwise in half and make some incisions in the shape of a grid. Put them on a suitable tray with a drizzle of oil and place in the preheated oven for 45-50 min. at a temperature of 180ºC, turning them halfway through the roast.
After that time they are removed from the oven and allowed to cool. While in a pot, add a splash of olive oil and fry the onion cut into half moons. We will cook it over low heat for 20-25 min until it has a light golden hue, taking care that it does not burn.
We remove the meat from the roasted aubergines, separating it from the skin and add it to the container where the onion is, already at its point. Sauté the whole and add half a tablespoon of red curry paste, stirring well so that it dissolves.It is advisable not to exceed the amount since this curry is spicy and we put too much to cancel the flavor of the aubergines.
Add the hot vegetable broth so that it does not slow down the cooking and cook for 10 more minutes. Remove from the heat, let it cool and pass the mixer to obtain a very fine cream, without any lumps.
Leave in the fridge for a couple of hours, until it is very cold and serve accompanied by some goat cheese medallions or some fried ham shavings.