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  • Eggplant Mousse Recipe

Eggplant Mousse Recipe

Posted on Nov 11th, 2015
by Ronen Skinezes
Categories:
  • Appetizer
  • Dressings, Dips, Spreads
  • Salads
EGGPLANT MOUSSE

This is a simple, yet aromatic dish of roasted eggplant, lemon juice, oil and garlic pureed to perfection. It’s best served with whole wheat naan, which is a type of flatbread popular in the Middle East, and fresh or oven roasted tomatoes.

Enjoy!

EGGPLANT MOUSSE

Eggplant Mousse

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Salad
Cuisine Israeli
Servings 4 servings

Ingredients
  

  • 5 eggplants medium
  • 1/2 liter corn oil 34 fl oz
  • 1 lemon squeezed
  • 3 cloves garlic minced
  • salt to taste

Instructions
 

  • Roast the eggplants, recommended on open flame as it adds a smoky scent and flavor.
  • Peel the eggplants and put them in a deep dish. Blend with a stick hand blender.
  • Add the oil gradually while blending. Then add lemon juice, garlic and salt.
  • Using a wooden spoon, force the mixture into a clean bowl through a fine sieve.
  • Serve garnished with oven roasted tomatoes and a slice of naan.

Notes

EGGPLANT MOUSSE
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Ronen Skinezes

Ronen Skinezes is an Israeli born Chef with deep Mediterranean roots. Ronan’s genealogy traces back to Spain, 1492, the days When all Jews were ordered by Ferdinand and Isabella to leave the kingdom. The Skinezes family wandered through the Ottoman Empire until they finally settled in Athens Greece. Their wandering had left traces of flavors and aromas from various locations. It is these aromas that have been passed down through the generations and are well noticed and enjoyed in Ronen’s style and cooking. Throughout his career Ronen has worked with leading chefs; he spent 10 years in Australia, in the kitchen of award winning Chef Matt Moran, owner of Aria, one of Sydney’s most well regarded restaurants. After returning to Israel, he spent a short period at Keren, a fine dining Restaurant owned by renowned Israeli Chef Haim Cohen. Ronen joined Manta Ray in 2001 as a sous chef and was quickly promoted to the position of head chef. Chef Ronen’s kitchen is influenced by Greek and Balkan cuisine, making much use of olive oil, tahini and yogurt in sauces and a wide variety of seasonings, with tomato, eggplant, pepper and zucchini starring as the essence of Manta Ray’s kitchen. Ronen is a graduate of the Tadmor Culinary Academy in Israel.

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