Mousse of Eggplant Recipe
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.
Servings 8
Cook Time 45 minutes
Ingredients
- 1 piece Eggplant
- 2 cloves Garlic
- 2 twigs Parsley or coriander
- 2 tablespoons Mayonnaise
- 1 tablespoon Lemon juice
- 1 tablespoon Vinegar balsamic
- 1 pinch Cayenne pepper
- 1 teaspoon Sugar
- 2 tablespoons Olive oil
- Salt to taste
Instructions
- 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.
- Bon Appetit!