Add this Eggplant mousse to your servings for taste richness and nutrient value. We promise spring freshness and pleasure. Enjoy!
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 5
- Difficulty Level Easy
Fat Free, Gluten free, High Fiber, Low Calorie, Low carbohydrate, Low Fat, Portion Perfect, Sugar Free, Vegan, Vegetarian
Ingredients
- 200 g eggplant, baked
- 50 ml olive oil
- 30 g onion
- 1 tbsp mustard
- Juice of half lemon
- Salt to taste
- 1-2 spring onions
- 2-3 garlic cloves
Nutrition Info
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2 tbsp = 50 kkal
Instructions
- If not baked, prepare the eggplant. Wash it, wipe dry, bake on a hot plate or in oven, skin while still hot. Chop to a pulp using a plastic or wooden knife. Place in a bowl of a blender.
- Mix to a foamy cream with the olive oil, at first drop by drop, then in a thin trickle, beating constantly in the same way as mayonnaise. Add the grated onion, fresh onion, chopped garlic cloves, mustard, salt to taste and lemon juice.
- Cover and chill.
- Use as dressing for tortilla, salads, or spread over slices of bread with smoked salmon.
- Servings : 5
- Ready in : 45 Minutes
- Course : Basic recipes
- Recipe Type : recipes for spring, Salad Dressing and dips
- Ingredient : Dijon mustard, Eggplant, Garlic, Green onions, Ground black pepper, Lemon juice, Olive oil, Onion, Pepper, Salt, Spring onions
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