Savory Eggplant Sformato

Ingredients

• 2 large eggplants (about 1 kg / 2.2 lbs) 2 large eggplants (about 1 kg / 2.2 lbs)
• 4 eggs 4 eggs
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 16g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Pierce the eggplants with a fork and place them on a baking sheet. Roast in the preheated oven for 45-50 minutes, or until the skin is charred and the flesh is soft.
3. 3.
   Remove the eggplants from the oven and let them cool slightly. Peel off the charred skin and discard.
4. 4.
   In a blender or food processor, combine the roasted eggplants, eggs, Parmesan cheese, milk, heavy cream, basil, parsley, oregano, salt, and black pepper. Blend until smooth and creamy.
5. 5.
   Grease a baking dish with butter or cooking spray. Pour the eggplant mixture into the dish.
6. 6.
   Place the baking dish in a larger roasting pan filled with hot water, creating a water bath.
7. 7.
   Bake in the preheated oven at 180°C (350°F) for 40-45 minutes, or until the sformato is set and the top is golden brown.
8. 8.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Eggplants — Roasting the eggplants enhances their flavor and removes excess moisture, resulting in a creamier sformato. Make sure to pierce the eggplants before roasting to prevent them from bursting.

Tips & Tricks

• For a more intense flavor, you can add a pinch of smoked paprika or a dash of balsamic vinegar to the eggplant mixture before blending.
• Serve the sformato warm or at room temperature for the best texture and flavor.
• Garnish with fresh herbs and a drizzle of olive oil before serving to add a touch of freshness.

Serving advice

Serve the Savory Eggplant Sformato as an appetizer or a side dish. It pairs well with a fresh green salad and crusty bread.

Presentation advice

To make the presentation more appealing, sprinkle some extra grated Parmesan cheese on top of the sformato before baking. Once baked, the golden-brown crust will create an inviting visual contrast.