Eggplant mousse recipe
Eggplant Mousse recipe
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|1||lemon, freshly squeezed|
|4 clove(s)||garlic, crushed|
|2 tbsp||olive oil|
|250 g||natural fat free yoghurt|
|some||salt & pepper|
|1||spring onion, chopped|
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.
ca. 40 min
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