Roasted Eggplant Mousse | Perfect Eggplant Dip!
This roasted eggplant mousse is the perfect eggplant dip to serve as an appetizer for parties or brunches! It has an extra-smooth texture and a delicious smoky taste, and comes together in just 35 minutes.
Ingredients
- 3 eggplants medium-sized
- ½ lemon juice only
- 1 onion diced
- 4 tbsp olive oil
- 1 tsp sumac
- sea salt to taste
Instructions
- Rinse the eggplants and heat a grill pan over medium-high heat.
- Grill the eggplants, turning them every 10 minutes or so, until the skin is charred all over and covered with a black crust and the flesh is very soft.
- Peel the eggplants, scraping off the black crust. Place them on a wooden platter and let them drain for at least half an hour. The liquid that drains off is bitter, so the longer you drain them, the sweeter they will taste.
- Puree the eggplants in a food processor. Add the lemon juice, onion, olive oil, sumac, and sea salt, then blend until smooth and mousse-like.
- Serve with a little extra sumac sprinkled on top.
Notes
I used a high-speed blender for this recipe to get an extra-smooth, mousse-like texture.