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
Eggplant Cream Persian Style
Eggplant Cream Persian Style

Instructions

  1. 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.
  2. 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.
  3. Jacket potatoes or fried potatoes also taste good. Leftovers can be used as a spread within 2 days.
  4. I got the recipe from a German-Iranian.

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