Summary

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

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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.