Maghreb Eggplant Mousse

Cooking with eggplant is a pleasure. This vegetable is so good that it doesn't require any complicated manipulations. For example, our mousse: you just need to bake the eggplant and mix the pulp with garlic mayonnaise. Do for 10 minutes along with washing dishes. And the taste ... You can safely bake a couple of kilos of eggplant at once, this mousse is eaten instantly.

Ingredients

• 4 large eggplants
• 2-3 cloves of garlic
• 5 tbsp. l. thick mayonnaise (preferably homemade) or yogurt
• salt pepper
• 5 tbsp. l. olive oil
• Pita or hearth bread

Directions

1. Bake the eggplants in the oven until soft at 200 ° C, often chopped with a fork or knife, about 30 minutes. Cut in half, scrape out the pulp, cool.
2. Peel and finely grate the garlic, mix with mayonnaise, salt and pepper.
3. Whisk the eggplant and garlic mayonnaise with a blender until smooth. While whisking, add olive oil to make a fluffy mass. Serve with toasted pita bread or hearth bread.