Appetizer of eggplant with aioli and olive cream

Recipe "Appetizer of eggplant with olive aioli and cream":

Appetizer of eggplant with aioli and olive cream


  • 6 large eggplants
  • 2 cans (400 g) of olives
  • 5-7 sprigs of parsley
  • vegetable oil
  • Salt and black pepper

For the aioli:

  • 3 cloves garlic
  • 1 egg + 1 egg yolk
  • 1 tablespoon mustard spoon
  • 1 tablespoon of apple cider vinegar
  • 1 teaspoon sugar, and salt
  • 0.5 teaspoons of black pepper
  • 250 ml of vegetable oil

cooking time

1 h 40 min

Number of servings


The complexity of cooking







blender, oven / oven

Step by step recipe for cooking

Step 1

To chop the garlic aioli, combine into a glassblender with egg yolk, mustard, salt, sugar and vinegar. Pour 100 ml of oil, whisk until smooth. Pour the remaining butter, whisk in a thick emulsion.

Step 2

Olives pat dry, 2-3 leave for decoration,Chop the remaining paste in a blender. Fold in a sieve, let drain excess fluid. Parsley grind in a blender, pasta (save stems for feeding). Mix the olive paste and the paste of parsley 2 tablespoons aioli.

Step 3

Preheat the oven grill to 200 ° C. Eggplants cut lengthwise, crosswise nadsekite, salt and pepper, place on a baking sheet cut up, drizzle with oil. Bake 30 min.

Step 4

The pulp eggplant, remove the peel, put in a sieve, cool, whisk blender, add salt, pepper and aioli to taste.

step 5

Put the aubergine mousse into glasses on it - olive cream, garnish with chopped olives and the thinnest stalks of parsley.

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