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Eggplant Mousse
4.9 from 147 votes

Eggplant Mousse

Eggplant Mousse is a smooth, smoky spread made from fire-roasted eggplants blended with corn oil, fresh lemon juice, minced garlic, and salt. The roasting imparts a rich smoky aroma and soft texture, while the gradual addition of oil emulsifies the puree into a creamy, light mousse. Lemon and garlic add brightness and depth, making it an ideal appetizer or side. It pairs well with naan and roasted tomatoes, offering a fresh, savory complement to meals.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 servings
Course: Salad
Cuisine: Israeli

Ingredients

  • 5 eggplant medium
  • 1/2 liter corn oil
  • 1 lemon squeezed
  • 3 cloves garlic minced
  • salt to taste

Instructions

    Cup of Yum
  1. Roast the eggplants, recommended on open flame as it adds a smoky scent and flavor.
  2. Peel the eggplants and put them in a deep dish. Blend with a stick hand blender.
  3. Add the oil gradually while blending. Then add lemon juice, garlic and salt.
  4. Using a wooden spoon, force the mixture into a clean bowl through a fine sieve.
  5. Serve garnished with oven roasted tomatoes and a slice of naan.

Notes