Recipe "Appetizer of eggplant with olive aioli and 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
1 h 40 min
Number of servings
The complexity of cooking
blender, oven / oven
Step by step recipe for cooking
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.
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.
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.
The pulp eggplant, remove the peel, put in a sieve, cool, whisk blender, add salt, pepper and aioli to taste.
Put the aubergine mousse into glasses on it - olive cream, garnish with chopped olives and the thinnest stalks of parsley.