Eggplant cream

Ingredients for 4 servings:

• 2 m.-large eggplant(s)
• 200 ml cream
• 4 medium-sized garlic cloves
• 1 tbsp parsley, flat, chopped)
• 1 tbsp sesame seeds, hulled
• salt and pepper
• 100 ml olive oil
• 2 tsp lemon juice
• ½ tsp oregano, dried
• ½ tsp thyme, dried

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

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Cut the unpeeled eggplants into small pieces. Heat olive oil in a pan, add the eggplant pieces, and fry gently, stirring. Add the cream, chopped garlic, sesame seeds, parsley, oregano, and thyme, and season lightly with salt and pepper. Reduce to low heat until the eggplant pieces are soft, stirring occasionally. Add a little more cream if desired. Blend with a hand blender until smooth and season with lemon juice, salt, and pepper. This eggplant cream tastes great both hot and cold.