Un pigro venerdì – crema di melanzane e noci

Ogni tanto un po’ di pigrizia, con l’autunno incipiente, è bene concedersela.. perciò, quella di oggi sarà una ricetta semplice, con pochissimi ingredienti e di una facilità disarmante, proprio come le carote al cumino di qualche settimana fa. Riesumo così le ricette for dummies, dando un po’ di tregua fra preparazioni più complicate e accontentando così anche chi è alla ricerca di ricette veloci e versatili… che poi, chi non è alla ricerca di ricette veloci per accontentare ospiti dell’ultimo momento (ma anche commensali “regolari“) e che possono essere declinate in modo diverso?

Ed ecco, quindi, la mia crema di melanzane e noci, una rielaborazione molto personale ed opinabile dell’adorata baba ghanouj, una crema di origine medio-orientale, nota anche come caviale di melanzane, a base di melanzane, tahini ed aglio. Ripeto, questa invece è una mia reinterpretazione, priva di tahini e anche di aglio, assenze che la rendono perfetta sia per essere spalmata su pane e tartine da aperitivo, per essere utilizzata in panini gourmet (ok, sono viziosa), ma anche per condire la pasta, con l’aggiunta di un po’ di formaggio. Insomma, una versione più italica, ma ottima e versatile. Ciò non toglie che il baba ghanouj io lo mangerei anche sui biscotti a colazione.



* 2-3 melanzane di piccole dimensioni

* olio extra-vergine di oliva q.b

* sale q.b

* 6-8 gherigli di noce

* aglio (opzionale: dipende dall’uso che volete farne e se vi piace o no)


Lavate le melanzane e mettetele in una teglia, bucherellatele e poi infornate a 180°C per circa 30-40 minuti, o finché non saranno morbide. Tiratele fuori dal forno, lasciatele intiepidire un attimo e poi scavatele, mettendo la polpa ricavata nel bicchiere del frullatore ad immersione o in quello del mixer. Aggiungete quindi i gherigli di noce (volendo potete aumentarne la quantità), l’aglio (se lo volete), aggiustate di sale ed iniziate a frullare, aggiungendo via via olio a filo, finché il composto non risulterà cremoso, ma non troppo: secondo me si deve sentire la consistenza della noce sotto i denti.

Mettete in un ciotolino e servite, guarnito con granella di noci ed un filo d’olio.

Perfetto in purezza su tartine e pane abbrustolito, ma buonissimo anche per condire la pasta: basta aggiungere un po’ di acqua di cottura, della ricotta o, ancora meglio, un’abbondante grattugiata di ricotta salata.

55 pensieri su “Un pigro venerdì – crema di melanzane e noci

  1. Grazie, grazie, il mio stomaco e la mia digestione ringraziano. L’aglio crudo su una salsina come questa mi darebbe una mazzata mortale. Purtroppo la mia problematica è di famiglia. Credo di avere delle origini transilvaniche, lo so può evincere dalla mia pelle mortalmente pallida e l’effetto criptonite che ha su di me l’aglio! Per il resto, l’idea è strepitosa e versatilissima. Ti auguro un week end pieno di funghi, castagne e formaggini buoni! Pat 

    1. Eh eh… sapevo che nel mondo avrei trovato qualche animo affine! Io ogni tanto cedo al fascino di qualcosa di agliato (uno tzatziki, un’acciuga al verde), ma poi alla fine quasi sempre lo stomaco capitola! Però per una salsina easy come questa, l’aglio lo evito e via!
      Questo sarà un week-end segnato da una millefoglie alla gianduja, ma i funghi e le castagne potrebbero starci.. e ai formaggi buoni, soprattutto se puzzoni, non dico mai no!
      Buon week-end, mia cara! 🙂

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