Eggplant Cream Persian Style

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	5 mins
Total Time	15 mins
Course	Sauce
Cuisine	European
Servings (Default: 2)

Ingredients

1 m. Eggplant (s), cut into 0.5 cm thick slices
1 packet sheep`s cheese, mild, approx. 200 g
0.5 ½ bunch parsley, smooth
1 clove garlic
2 tablespoon lemon juice, freshly squeezed
2 tablespoon sesame paste
2 tablespoon soy sauce
olive oil

Instructions

Lay out the aubergine slices on a kitchen board and season with salt. If small droplets form, dab them off with a piece of kitchen paper. Fry the aubergine slices in plenty of hot olive oil on both sides, let them take some color and then lay them out on kitchen paper or dab them off. However, they can also be put straight into a tall beaker, depending on how much oil you like.
Puree with the sheep`s cheese, lemon juice, chopped parsley and the other ingredients. Finally, season the cream with lemon juice, sesame paste and, if necessary, with soy sauce.
Jacket potatoes or fried potatoes also taste good. Leftovers can be used as a spread within 2 days.
I got the recipe from a German-Iranian.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.