Cream of eggplant and potatoes for bruschette

Cream of eggplant and potatoes for bruschette

A recipe to do with this hot climate that you can do in well in advance? Try this CREAM OF EGGPLANT AND POTATOES FOR BRUSCHETTE. I know that cook in the oven right now is very difficult because of the hot climate but i assure to you that is very worth it and I think that is worse to cook with the kitchen. I usually make this the day before so i will have the dinner ready for the day before and i will be ready if i will have some guests at my home.
With this cream i made 8 bruschette that i previously cooked in a pan with a little bit of oil and finish at all by adding some tomatoes cream and some fresh basil.

Video recipe of the day

  • CostVery cheap
  • Preparation time5 Minutes
  • Cooking time35 Minutes
  • Serving4
  • Cooking methodOven
  • CuisineItalian
  • SeasonalityEvergreen


31.74 ounces eggplant or aubergine
10.58 ounces potatoes (peeled, cooked, boiled)
q.s. salt
q.s. pepper
q.s. basil
3 oz extra-virgin olive oil
2 cloves garlic
6 oz cherry tomato
q.s. oregano (optional)


1 Oven


Cook the eggplants, dry them and cut them in the middle and on the top.

Cut the glove in thiny slice.

Add in a cup the oil..

Add the glove.

Chop the fresh basil.

Add the basil in the oil and add also the dried origano.

Place the eggplants and add the oil and cook them in a preheated oven at 180 degrees for 35 minutes.

After a little bit turn around the eggplants.

In the mean time boil the potatoes for 30 minutes.

Leave the eggplants pulp and put it in a mold with the potatoes, salt and oil.

With an immersion robot make a cream with the compound.

Cut the tomatoes and add some oil, salt and pepper.

Pour the cream in a plate and add some oil.

Toast the bread and add some cream of eggplants and potatoes and the tomatoes.

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Visit also my site of recipe in italian language I Sapori di Ethra you can find, for example, more idea to prepare in your kitchen.

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