I offer you a delicious mousse of baked eggplant. The recipe is quite simple, and the mousse turns out just magical-tender, airy, spicy! You can take it to nature and serve it with chips or crackers. It is also good with baked fish or poultry.
Prepare the ingredients for the mousse. In advance, you need to bake the eggplant and peel it from the skin.
When baking on eggplant, make 2-3 punctures with a fork, send to a preheated 200-degree oven for 35-45 minutes. The time depends on the size of the vegetable.
Put the pieces of baked eggplant, garlic, and parsley in a blender.
Pour in the lemon juice, balsamic vinegar, add sugar, salt, mayonnaise and olive oil.
Punch until smooth and lush. Taste it and add what you are missing.
Put in the refrigerator to cool and infuse for at least 40 minutes. When serving, drizzle with olive oil.