Aubergine Mousse

This recipe is from Lena, and is very useful once cooked! You can use it as a paste from breakfast to dinner and it is also good for potluck party!!

 Cook Time: approximately 2 hours              Quantity: 1 big container


  • A lot of aubergines (eggplants) (approximately 5 or 6)
  • Juice of one lemon
  • One big garlic clove
  • 1/2 tsp of sugar
  • 1/2 tsp of salt and pepper
  • 1 tbsp of tomato paste
  • 3 tbsp olive oil
  • Koriander leaves (optional)


  1. Slice the eggplants into halves
  2. Bake the eggplants in the oven until they become very soft
  3. Spoon out the meat of the eggplants, put into the food processor and blend
  4. Add to the food processor: lemon juice, garlic, sugar, salt and pepper and blend
  5. Add to the food processor: tomato paste, olive oil, koriander leaves and blend

Note: To be kept in the fridge!! 

Cat & Mari 

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