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!
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.
Notes
I used my Optimum Blender for this recipe! See my review here.