This roasted eggplant mousse is the perfect eggplant dip you can make as an appetizer for parties or brunches! It has an extra-smooth texture and a delicious taste!

Inspired by my mutabal and eggplant caviar recipes, I decided to make another roasted eggplant dip, but this time with a different texture. The taste is somewhat similar to the traditional Romanian eggplant caviar recipe, but the texture is unique, airy and extra-smooth!

This roasted eggplant mousse can be served as an appetizer, either as a dip or a spread. I used onion, but you can also use garlic if you want a stronger flavor.

The recipe is really easy to make and all you need is a food processor to do it!

What’s your favorite way of eating eggplants? 🙂

Roasted Eggplant Mousse | Perfect Eggplant Dip!

This roasted eggplant mousse is the perfect eggplant dip you can make as an appetizer for parties or brunches! It has an extra-smooth texture and a delicious taste!

Prep Time 15

Cook Time 20

Total Time 35

Choose Serving Size 4

Ingredients

3 eggplants medium-sized
½ lemom juice only
1 onion diced
4 Tbsps olive oil
1 tsp sumac
sea salt to taste

Instructions

Rinse the eggplants and heat the grill pan.
Grill the eggplants on each side; don’t forget to turn them over every 10 minutes or so. Grill them until they are covered with a black crust.
Peel the eggplants, cleaning off the black crust. Put them on a wooden platter and let them drain for at least half an hour. The liquid is bitter. The longer you drain them, the sweeter they’ll be.
Puree the eggplants in a food processor. Add the rest of the ingredients and blend until smooth and mousse-like.
Serve with sumac on top.