Eggplant mousse recipe
Eggplant Mousse recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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Ingredients
| 1 kg | eggplants |
| 1 | lemon, freshly squeezed |
| 4 clove(s) | garlic, crushed |
| 2 tbsp | olive oil |
| 250 g | natural fat free yoghurt |
| some | salt & pepper |
| some | paprika powder, |
| 1 | spring onion, chopped |
Instructions
Cut eggplants in half and place in oven with open side up.
Mix salt, pepper, lemon juice, mashed garlic and olive oil and brush mixture over eggplants. Bake at 250° for 20 – 30 minutes until soft. Let them cool down a little and then peel off skin.
Put them in a blender and mash. Mix in the yoghurt, add salt, pepper and paprika powder to taste.
Sprinkle with spring onion. Delicious with crackers or Naan Bread.
Preparation time:
ca. 40 min
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Eggplant mousse recipe
Recipe type: xarchivex
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