Eggplant Mousse from Roasted Eggplant
Description
Perfect with meals and drinks. Do you love eggplant dishes but rarely make them because eggplants absorb a lot of oil when cooking? I'll tell you,
Instructions
- 1
Step 1
Cut the eggplant in half.
- 2
Step 2
And bake in an oven bag at 200 degrees for 20–25 minutes.
- 3
Step 3
Then cut open the sleeve, open the eggplant, and bake for another 10 minutes. During this time, the excess moisture will evaporate.
- 4
Step 4
Prepare the spices, peel the nuts and garlic.
- 5
Step 5
Grind the nuts into powder using a coffee grinder. Mince the garlic using a garlic press.
- 6
Step 6
The eggplant is baked; let it cool. Then scoop out the flesh with a spoon, leaving the skin.
- 7
Step 7
Place the eggplant flesh, all the spices, ground nuts, and garlic in the blender bowl. Add finely chopped dill and olive oil. You can add a teaspoon of lemon juice.
- 8
Step 8
And chop and blend into a smooth mousse.
- 9
Step 9
The mousse turns out very delicate, with a piquant flavor.
- 10
Step 10
It can be served on toasted bread, on tomato slices (as I do), used to fill tartlets with the mousse, or served as a dip.