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
Eggplant Cream
Eggplant Cream

Instructions

  1. Cut the eggplants into small pieces without peeling them.
  2. 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.
  3. Use the hand blender to make a smooth cream and season to taste with lemon juice, salt and pepper.
  4. The eggplant cream tastes warm and cold.

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