Aubergine mousseline

You can vary endlessly on this mousseline, for example, add lemon thyme or basil. Characteristic of a mousseline is its very fine texture, so blend the eggplant untill completely smooth.

Creation by Wouter van Laarhoven, Alma, Oisterwijk, the Netherlands.

Makes 500g.

Aubergine mousseline

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garlic, chrushed

As needed:


salt and pepper

Preparation method

  • Cut each aubergine in half lengthwise and then in half again.
  • Remove the seeds and skin.
  • Chop the remaining flesh into small pieces.
  • Braise the mixture until cooked and season with crushed garlic, salt and pepper to taste.
  • Purée the mixture in a thermo blender until you have a smooth consistency.

Serving suggestions

  • As a component in a dish with fennel, quinoa, leek and tomato.
  • As a component in a dish with pork, sweet pepper, and basil.
  • As the basis for mousse, salpicon or crèmeux.

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