Aubergine Mousse (For 2 kg)

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Ingredients

  • 10 pcs large eggplants
  • 100 gm butter
  • 50 gm flour
  • 10 ml lemon juice
  • 800 ml milk
  • 100 gm grated cheese
  • salt and pepper
  • 100 gm olive oil

COOKING INSTRUCTIONS

1

Prick eggplants several times with a fork.

2

Place on a glowing grill or hot oven.

3

Cook for 20 to 25 minutes, turning regularly, until the skin is thoroughly black and the flesh feels soft to the touch.

4

Remove from grill and allow to cool.

5

Peel off the skin and mash the flesh with a fork, add lemon juice and set aside.

6

Melt butter in a pan, add flour and cook for a minute.

7

Slowly stir in the milk, making sure there are no lumps.

8

Continue to stir while the sauce comes to a boil and allow to cook for a few minutes.

9

Take off the heat and stir in the grated cheese, following by the mashed eggplant.

10

Stir well with a wooden spatula until you have a reasonably smooth mixture.

11

Fold in the olive oil, adjust seasoning with salt and pepper.