Vinete cu crema de ricotta si mascarpone – alternativa usoara si proteica la salata clasica cu maioneza! Ne plac vinetele cu maioneza, recunoastem – gustul lor intens si textura cremoasa ne duc cu gandul la mesele din copilarie. Dar ce-ar fi sa pastram aceeasi savoare si sa optam pentru o varianta mai usoara, mai prietenoasa cu digestia si mai bogata in proteine? Astazi iti propunem o reteta simpla si sanatoasa: vinete coapte amestecate cu ricotta, mascarpone, un strop de mustar, ulei de masline si suc de lamaie. Obtii o crema fina, cu gust aproape identic cu cel al maionezei, dar cu mult mai putine grasimi si un plus de beneficii nutritionale. E perfecta pentru micul dejun, gustari rapide sau ca aperitiv la mesele in familie.

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INGREDIENTE (pentru 2 portii)

• 150 grame vinete coapte
• 1 ceapa rosie
• 30 grame ricotta
• 30 grame mascarpone
• 1 lingura mustar
• 3 linguri suc de lamaie
• 1 lingura ulei de masline
• Sare

Vinetele coapte au mereu un loc special in bucataria noastra. Fie ca alegem sa le coacem proaspat, fie ca folosim vinete din congelator (dezghetate si bine scurse intr-o strecuratoare), gustul lor ramane inconfundabil.

Pentru aceasta reteta simpla si delicioasa, incepem prin a toca o ceapa marunt, cu ajutorul unui blender – ne va scuti de lacrimi si va da salatei o textura fina. Peste ceapa adaugam branza ricotta, mascarpone, un strop de mustar, ulei de masline, suc de lamaie si un praf de sare. La final, vinetele bine scurse isi fac intrarea in scena. Mixam totul cateva secunde si obtinem o crema matasoasa, usor acrisoara si extrem de gustoasa.

O servim cu generozitate pe felii de paine prajita, alaturi de rosii proaspete si ceapa verde. Este perfecta atat pentru un mic dejun de weekend, cat si ca aperitiv la o masa cu prietenii.

Tips & tricks! Daca vrei sa eviti maioneza, dar nu vrei sa renunti la textura si gustul cremos, incearca o combinatie de ricotta, mascarpone, putin ulei de masline, mustar, sare si lamaie. Obtii o crema care aduce foarte mult cu maioneza, dar este mult mai usoara si plina de proteine. O poti folosi cu succes si in alte salate – cu ciuperci, fasole verde sau chiar in varianta light a clasicei salate de boeuf.

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English version

Eggplant Spread with Ricotta and Mascarpone

Eggplant Spread with Ricotta and Mascarpone – A Light, Protein-Rich Alternative to Classic Mayonnaise Salad! We have to admit it – we love eggplant with mayonnaise. Its bold flavor and creamy texture instantly bring back memories of childhood meals. But what if we could keep the same delicious taste and switch to a lighter, more digestible, and protein-packed version? Today, we’re sharing a simple and healthy recipe: roasted eggplant blended with ricotta, mascarpone, a touch of mustard, olive oil, and fresh lemon juice. The result is a silky-smooth spread that tastes surprisingly close to traditional mayonnaise but contains far less fat and comes with added nutritional benefits. It’s perfect for breakfast, quick snacks, or as an appetizer for family gatherings.

INGREDIENTS (for 2 servings)

• 150 grams roasted eggplant
• 1 red onion
• 30 grams ricotta
• 30 grams mascarpone
• 1 tablespoon mustard
• 3 tablespoons lemon juice
• 1 tablespoon olive oil
• Salt, to taste

Roasted eggplant always holds a special place in our kitchen. Whether we roast it fresh or use frozen eggplant (thawed and well-drained in a strainer), its flavor remains unmistakable.

For this simple and delicious recipe, we start by finely chopping the onion in a blender – this saves us from the tears and gives the spread a smooth base. Next, we add the ricotta, mascarpone, a bit of mustard, olive oil, lemon juice, and a pinch of salt. Finally, the well-drained eggplant goes in. Blend everything together for a few seconds until you get a creamy, slightly tangy mixture that’s incredibly tasty.

Serve generously on slices of toasted bread, topped with fresh tomatoes and green onions. It’s just as perfect for a cozy weekend breakfast as it is for a shared appetizer platter.

Tips & Tricks! If you want to skip the mayonnaise but still crave that creamy texture and flavor, try blending ricotta, mascarpone, a bit of olive oil, mustard, salt, and lemon juice. You’ll get a spread that’s remarkably similar to mayo but much lighter and packed with protein. You can also use it in other salads – mushroom salad, green bean salad, or even a light version of the classic beef salad.

If you enjoyed this Eggplant Spread with Ricotta and Mascarpone, we invite you to try Two Eggplants, Two Salads, Eggplant Salad with Baked Peppers and Tomato Chutney or a Cauliflower Cream.

ENJOY OUR RIDE!

• Muschiulet de porc cu cartofi in bacon la cuptor
• Strawberry Bellini
• Vinete cu crema de ricotta si mascarpone
• Limba de vita cu masline
• Cheesecake cu ricotta si chia