Eggplant Mousse Recipe
Summary
Ingredients
| Aubergines | 1 3/4 Pound, peeled | |
| Garlic | 2 Clove (5gm), peeled | |
| White bread slice | 3 | |
| Sour cream | 1/4 Cup (16 tbs) | |
| Ground cumin | 1/2 Teaspoon | |
| Olive oil | 3 Tablespoon | |
| Vinegar | 3 Tablespoon | |
| Eggs | 2 | |
| Salt | To Taste | |
| Pepper | 1 | |
| 1 tsp butter handful lamb's lettuce | ||
| 3 seedless black olives | ||
| Whipping cream | 3/4 Cup (16 tbs) | |
| Lemon juice | 3 Tablespoon | |
Directions
Put the eggplant (aubergine) on a large dish with 1/4 cup (3 tablespoons) of water.
Add the garlic to the eggplant (aubergines).
Cover and microwave on HIGH for 10 minutes.3.
Remove the crusts from the white bread.
Add the sour cream (creme fraiche) and knead with your hands to form a paste.
Drain the eggplant (aubergines) in a colander.
Puree the eggplant (aubergines) in a food processor, gradually adding the bread and sour cream (creme fraiche) paste, ground cumin, olive oil, vinegar, eggs, salt and pepper.
Puree until smooth.
Lightly butter the base of a souffle mold (mould) 6 inches (14 cm) in diameter and pour the mixture into it.
Cover with saran wrap (cling film) and pierce in 2 or 3 places with a fork.
Microwave on HIGH for 13 minutes.
Leave the mousse to cool in its container.
Add the garlic to the eggplant (aubergines).
Cover and microwave on HIGH for 10 minutes.3.
Remove the crusts from the white bread.
Add the sour cream (creme fraiche) and knead with your hands to form a paste.
Drain the eggplant (aubergines) in a colander.
Puree the eggplant (aubergines) in a food processor, gradually adding the bread and sour cream (creme fraiche) paste, ground cumin, olive oil, vinegar, eggs, salt and pepper.
Puree until smooth.
Lightly butter the base of a souffle mold (mould) 6 inches (14 cm) in diameter and pour the mixture into it.
Cover with saran wrap (cling film) and pierce in 2 or 3 places with a fork.
Microwave on HIGH for 13 minutes.
Leave the mousse to cool in its container.
Chef
