- 1 kg Aubergine, peeled & cubed
- 1/3 cup Olive oil
- 2-3 Cloves of Garlic
- 4 large eggs
- 75 g Pecorino cheese, grated
- Salt 1 teaspoon
- Pepper
METHOD:
Soak cubed Aubergine in salted water for approximately ˝ hour.
Place unpeeled garlic cloves in a cup and cover with water, cook in microwave on high for 30 to 45 seconds. Drain, peel and put in food processor along with drained Aubergine, eggs, oil and salt & pepper.
Process until smooth. Add cheese and process until well mixed.
Pour mixture into oiled ramekins or other container of your choice. Place ramekins in a bain-marie, cover with foil and bake in a pre-heated oven at 180 C for 35 minutes.
Remove from oven and allow ramekins to cool for about 5 minutes. Take the blade of a small knife and run it around the side of the ramekin. Turn the mousse out onto your serving plate. Spoon a little pureed tomato sauce on the side and garnish with basil leaves or chopped chives.
Serves 6-8 as a starter (depending on the size of your ramekins).
HINTS:
- You can skip soaking the Aubergine, if you taste the raw vegetable and find that it is not bitter.
- Can be made in a larger mould and served as a luncheon dish for 4.
- Can be made the day before and heated in the microwave just before serving.
- A bain-marie is a water bath…just put ramekins in a large roasting pan add hot water to the pan only as high as half way up the side of the ramekin.
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