Eggplant Aubergine with Garlic Cream Sauce
Indulge in the rich and savory flavors of Eggplant Aubergine with Garlic Cream Sauce, a perfect centerpiece for your next cozy dinner. This elegant recipe combines tender, oven-roasted eggplant with a luscious garlic-infused cream sauce, creating a harmony of smoky and creamy notes in every bite. The Parmesan cheese melts beautifully into the sauce, adding a nutty richness, while freshly chopped parsley provides a vibrant touch of freshness. Quick to prepare in just 45 minutes, this dish is both comforting and sophisticated, ideal for weeknights or special occasions. Whether served as a vegetarian main or a flavorful side, this recipe will captivate your taste buds and elevate your dining experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 whole Eggplant (medium-sized)
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 cloves Garlic (minced)
- 2 tablespoons Butter
- 1 cup Heavy cream
- 1 cup Parmesan cheese (grated)
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Cut the eggplants in half lengthwise and score the flesh with a knife in a crisscross pattern, ensuring not to pierce the skin.
Brush the cut sides of the eggplants generously with 2 tablespoons of olive oil and season with 1/2 teaspoon each of salt and black pepper.
Place the eggplants cut-side down on a baking sheet lined with parchment paper and roast for 25-30 minutes, or until the flesh is tender and golden.
While the eggplants are roasting, prepare the garlic cream sauce. In a medium skillet, melt 2 tablespoons of butter over medium heat.
Add the minced garlic to the skillet and sauté for 30 seconds to 1 minute, or until fragrant.
Lower the heat and pour in the heavy cream. Stir well and let it simmer gently for 3-4 minutes.
Whisk in the Parmesan cheese, a pinch of salt, and black pepper to taste. Continue stirring until the cheese is fully melted and the sauce is smooth. Remove from heat.
Once the eggplants are roasted, transfer them to a serving platter, cut-side up.
Spoon the garlic cream sauce generously over the eggplants, ensuring an even coating.
Garnish with freshly chopped parsley and serve immediately. Enjoy!
Nutrition Facts
Calories |
2605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.2 g | 290% | |
| Saturated Fat | 112.3 g | 562% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 6214 mg | 270% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 6.8 g | ||
| Protein | 93.3 g | 187% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 2668 mg | 205% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 683 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
