How to make
Cut the eggplant into slices, season with salt and leave it to release its bitter juice. If it is spring, it is not necessary to squeeze it, it is not bitter.
The slices are generously sprinkled with olive oil and roasted in a pan at 390°F (200°C), until the eggplant is ready.
Peel them and put them in a blender along with the parsley leaves and the garlic cloves. Blend on low speed, by slowly pouring the cream.
Take it out, add a few drops of lemon juice and if necessary, add a little salt.
The spread is served with a slice of toast.
The Light Eggplant Mousse is very tasty!
