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!
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What’s your favorite way of eating eggplants? 🙂
- 3 medium-sized eggplants
- ½ lemon's juice
- 1 medium onion, diced
- 4 Tbsps olive oil
- sea salt, to taste
- 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.