There are dishes that are not photogenic. One example is today’s eggplant mousse. This is the third time I want to share this recipe with you and I am still not satisfied with the photos. But since I do not know how to do the mousse look better I will have to use the pictures that I have.
This is a typical Romanian recipe that is prepared throughout Romania in the summer. In Romania, it is known under the name of eggplant salad, but this is a spread and not a salad. But enough with the talking, you certainly want to see the recipe.
For a small bowl of
mousse you need:
3
medium eggplants
½
onion, finely diced
3-5
tbsp vegetable oil
1
egg yolk or 2-3 tbsp mayonnaise
salt
This is how we proceed:
Grill/ bake whole eggplants. You can do this using the grill, the gas stove or the oven. This time I made the mouse in the oven, for this I had to preheat it to 250 degrees. Lay eggplants on the grill and bake for 45-60 minutes, turning over and over again! Place a baking tin under the eggplant, to catch the juice that runs out (which is normal). At the end the eggplants must be black and shriveled. The important thing is that the eggplant flesh is very soft.
Remove from oven and let cool...we do not want to burn ourselves. Holding the steam remove the skin, at the end remove also the stems. Cover a sieve with paper towels (if it is made out of metal) and place the eggplant inside and let drain for 2 hours.
Chop eggplant flesh with a wooden spoon until you get a mousse (as you can see in the photos, I have a special tool for this. This should be made of wood or silicone). Give mousse in a bowl and stir with the finely chopped onion, oil, salt and egg yolk. Who doesn’t want to use a raw egg yolk can omit it entirely or use 2-3 tablespoons mayonnaise.
Chill at least half an hour before serving. Bon appetite!
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