- 1 eggplant
- ½ onion
- 2 tablespoons of butter
- 200 ml of cooking cream
- Salt and pepper to taste
- Parmesan cheese to taste
- 1 ramito de perejil o cebollino para decorar
Wash and dice the eggplant. Place it in salted water and set it aside for a few minutes while you slice the onion into julienne strips and chop the parsley finely.
In a pot, heat the butter. Add the onion and parsley, followed by the drained eggplant. Mix everything well and cover the pot, letting it cook on low heat. The vegetables will start to release their juices. Stir them frequently to ensure they brown evenly.
When you notice that the eggplant begins to soften, add the cream. Mix well and let it cook for a couple of minutes, stirring continuously. Season with salt and pepper to taste, and if you find that the mixture is drying out too much, you can add a bit of milk or water to achieve your preferred consistency.
To serve it, sprinkle with grated Parmesan cheese or another finely grated cheese. Garnish with chopped chives or a bit of fresh parsley. It can be enjoyed as an appetizer or served as a delicious side dish with grilled fish or meat.
Enjoy your meal!