Aubergine mousse
Instructions
Heat the oven to 200 degrees.
Wash the eggplants, punzecchiatele with a fork, slightly wet, wrap them in aluminum foil and put in oven for 50 minutes.
Wash the capers under running water for dissalarli.
Remove the eggplants from the oven, let them cool, Peel, squeeze the pulp, then shake it with tuna and capers.
Transfer the mixture into a bowl, add salt and pepper, sprinkle with the chopped parsley, mix the mascarpone cheese and put in the fridge.
Ben cold mousse served with croutons and chopped raw vegetable sticks.
Ingredients and dosing for 4 persons
- 2 eggplant
- 150 g of mascarpone
- 80 g of drained tuna in olive oil
- 1 tablespoon of salted capers
- 1 sprig of parsley
- Salt
- Pepper