Eggplant And Lime Mousse Recipe
Ingredients
1 1/2 lb eggplant (aubergines), peeled and cut into 1.25 cm (1/2 inch) dice
7 crushed garlic clove
4 tbsp olive oil
3 tbsp fresh lime juice
Tabasco sauce
Salt
Pepper
Directions
Put the eggplant (aubergine) into a casserole with 1/4 cup (3 tablespoons) of water.
Cover and microwave on HIGH for 12 minutes, stirring midway through the cooking time.
Drain the eggplant (aubergines) in a colander and leave to cool.
Puree in a food processor.
Add the garlic, olive oil, lime juice, a dash of tabasco sauce and salt and pepper to taste, and puree once more.
Transfer the puree to a bowl and chill in the refrigerator until just before serving.
The mousse should be chilled for at least 2 hours.
Cover and microwave on HIGH for 12 minutes, stirring midway through the cooking time.
Drain the eggplant (aubergines) in a colander and leave to cool.
Puree in a food processor.
Add the garlic, olive oil, lime juice, a dash of tabasco sauce and salt and pepper to taste, and puree once more.
Transfer the puree to a bowl and chill in the refrigerator until just before serving.
The mousse should be chilled for at least 2 hours.
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