Recipe "Maghreb mousse of eggplant":
- 4 large eggplant
- 2-3 cloves of garlic
- 5 tablespoons of thick mayonnaise (homemade is best)
- salt pepper
- 5 tablespoons olive oil
Number of servings
The complexity of cooking
Step by step recipe for cooking
Bake in oven until softened at 200 ° C eggplant often pinned fork or knife, about 30 minutes. Cut in half, scraping pulp, cool.
Clean and rub on a small grater garlic, mix with mayonnaise, salt and pepper.
Whisk the eggplant with garlic mayonnaise blender until smooth. Continuing to whisk, pour olive oil, to get a fluffy mass. Serve with pita dried.