Mousse of eggplant and lentils
256 30 минут 4 порции
Delicate mousse of roasted eggplant, red lentils and celery will be the perfect snack for Lenten table.
Ingredients for Mousse of eggplant and lentils
- Soy sauce - 30 ml
- Lentils - 50 g
- Garlic - 3 tooth.
- The Apium graveolens Dulce - 2 PCs
- Eggplant - 1 piece
- Bow white - 1 piece
Step by step instruction of cooking Mousse of eggplant and lentils
To make this mousse, we need red lentils, which fall apart, create the right consistency and will give the dish a spicy flavor.
Boil the lentils until cooked. For 50g, we will need 100 ml of water. Cook for about 10 minutes.
Eggplant should be cut in half, pack in foil and send in preheated 200град. the oven for 15 minutes.
Celery, onion and garlic cut into slices.
Saute in a pan with soy sauce until soft celery.
To get the eggplant out of the oven. His willingness easy to check - stick a toothpick in the foil, if it enters easily, then the eggplant is cooked.
Combine in a blender the lentils, steamed vegetables and eggplant. All grind until smooth.
In the toaster, warm bread. It is better to apply mousse on the warm bread, but it is also lovely chilled.
Put some mousse in a pastry bag and squeeze onto bread, garnish with sesame seeds and serve.