Eggplant Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 eggplant (s)
- 200 ml cream
- 4 medium clove garlic (s)
- 1 tablespoon parsley, smooth, chopped)
- 1 tablespoon sesame seeds, peeled
- salt and pepper
- 100 ml olive oil
- 2 teaspoons lemon juice
- 0.5 teaspoon ½ oregano, dried
- 0.5 teaspoon ½ thyme, dried
Print Recipe
Pin Recipe Instructions
- Cut the eggplants into small pieces without peeling them.
- Heat the olive oil in a saucepan, add the aubergine pieces while stirring and fry them. Add the cream, chopped garlic, sesame seeds, parsley, oregano and thyme, lightly salt and pepper. Reduce on a low flame until the aubergine pieces are soft; stir occasionally. Pour in some more cream if necessary.
- Use the hand blender to make a smooth cream and season to taste with lemon juice, salt and pepper.
- The eggplant cream tastes warm and cold.
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