Aubergine mousse

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When my husband came home with a bag full of eggplants the other day, I suddenly remembered Christiane’s delicious aubergine mousse and the nice time I had at her house. When I was a student I would sometimes take care of her cute little dog when she had to travel. Christiane managed an art gallery and whenever there was a reception at the gallery she would serve a simple but delicious buffet of wine and bread. For this she usually made a big bowl of this delicious aubergine mousse which one could spread onto fresh crunchy rye bread. Although it is not really a mousse, rather a spread or mush, it is utterly delicious especially on hot summer days.

  • 4 eggplants (ca. 1 kg)
  • 1 egg yolk
  • 1/2 tsp mustard
  • 1/2 cup oil
  • salt, pepper to taste
  • juice of 1/2 lemon
  • 2 spring onions, or 1 small onion, or 1-2 cloves garlic
  • 100g sour cream
  • parsley
  1. Bake whole eggplants at 180 C for about one hour until they are very soft and slightly burned on the outside. Remove the skin and  chop the eggplants finely with a knife. Don’t use a blender, this will just turn it into a mush – I like it when you still have some texture.
  2. Mix a mayonnaise by combining the egg yolk and the mustard and slowly add the oil in a drizzle, continuously steering the mixture. This should yield a nice thick mayonnaise.
  3. Add lemon juice, finely chopped onion or squeezed garlic, sour cream and salt and pepper to taste.
  4. Adjust taste by adding some more salt, pepper or lemon juice.
  5. Combine eggplant with mayonnaise/sour cream mix and add finely chopped parsley (I forgot to buy parsley and just took a few leaves from my balcony plant, therefore my version on the photo looks a bit pale…).
  6. Let it sit in the fridge for an hour –  or eat immediately if you can’t wait.
  7. If you are like me and use olive oil, and your aubergine mousse happens to have a slightly bitter taste, than it helps to add just a pinch of sugar……

I love it most with fresh rye bread (the German kind with the crunchy crust) or baguette.

Guten Appetit!

This is my contribution to Veggie-Thursday, and siebenhundertsachen‘s collection.

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Und nun noch fix auf deutsch:

  • 4 Aubergine (ca. 1 kg)
  • 1 Eigelb
  • 1/2 Teelöffel Senf
  • 1/2  Tasse Öl
  • Salz, Pfeffer zum abschmecken
  • Saft einer 1/2 Zitrone
  • 2 Frühlingszwiebeln oder kleine Zwiebel oder 1-2 Zehen Knoblauch
  • 100g Saure Sahne
  • Petersilie
  1. Backe die ganzen Aubergine im Ofen bei etwa 180 C für etwa eine Stunde bis sie weich und außen dunkel  gebacken sind. Dann trenne das Fleisch von der Schale und schneide das Fleisch mit dem Messer ganz fein – nicht mit der Küchenmaschine, ich finde das macht es zu musig.
  2. Rühre eine Mayonnaise an, indem Du zunächst das Eigelb mit dem Senf verrührst, und dann langsam unter rühren das Öl hinzu gibst. Das sollte eine schöne dicke Mayonnaise ergeben.
  3. Nun füge noch Zitronensaft, fein gehackte Zwiebeln oder Knoblauch, saure sahne und Salz und Pfeffer hinzu.
  4. Schmecke mit extra Salz, Pfeffer oder Zirtonensaft ab.
  5. Mische die Mayonnaise/Saure Sahne Mischung jetzt mit den Aubergine und rühre noch fein gehackte Petersilie unter.
  6. Lass es im Kühlschrank für mindestens eine Stunde durchziehen – oder hau gleich rein, wenn Du es nicht erwarten kannst….

Ich esse das Aubergine Mousse am liebsten auf frischem knusprigem Roggenbrot oder Baguette.

Guten Appetit!

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