Eggplant mousse with sausages

0 0
Eggplant mousse with sausages

Share it on your social network:

Or you can just copy and share this url

Ingredients

3 medium eggplants fresh, cut in four
3 sprigs of Parsley or fennel or dill or chopped mint
2 small onions chopped
2 Garlic cloves Chopped
1 small red peppers fresh, chopped
1 shot of Tsipouro
1 cup concentrated tomato juice
1/3 cup fine olive oil
2 Mykonos beef sausages or sausages of our choice
Sea salt
freshly ground peppers
  • Medium

Ingredients

Directions

Share

Eggplant mousse with sausages
Very easy and delicious

Today, Efi prepared a very tasty eggplant mousse and accompanied it with local sausages. Of course, you can choose your own favorite sausages with aromatics or even karamanlidika sausages. The secret, however, to cut them better and make them thinner is to put the sausages in the freezer the day before.

Once the eggplants are ready and before we put them in a blender, we must be careful not to have liquids in order for the eggplant cream to bond.

At home I followed Efi’s recipe and accompanied the mousse with Lefkada air salami and breadsticks.

Alond with a glass of ouzo or tsipouro it makes an amazing meze (apetizer).

Efi photographed the exquisite snack against the background of the rainy version of Mykonos, which is special.

 

 

Eggplant mousse with sausages

By Efi Markozanes, Mykonos

Steps

1
Done

In a deep frying pan, sauté the onion and garlic in half the amount of olive oil until they wither.

2
Done
Add the aubergines and sauté for 5 minutes and turn them on all sides with tongs.

Add the eggplants and sauté for 5 minutes and turn them on all sides with tongs.

3
Done

Add the red pepper, the spices and deglaze with tsipouro.

4
Done

Allow the alcohol to evaporate and add the tomato sauce.

5
Done
20 minutes

Cover and simmer the eggplants for 20 minutes, taking care to have enough liquid. If necessary, add a little hot water.

6
Done

Remove from the heat and allow to cool slightly.

7
Done

Drizzle with the remaining olive oil and add salt and pepper.

8
Done

Put it in the blender and beat until it becomes creamy and has a velvety texture.

9
Done

Cut the sausage into slices, heat the non-stick pan well and bake the sausage very well.

10
Done

Put the mousse aubergines in a bowl and the sausages all around.
Finish with dill, parsley or fennel.

Sissy N.

previous
Chicken meatballs (soutzoukaki) baked in the oven
next
Stuffed peppers with minced meat
previous
Chicken meatballs (soutzoukaki) baked in the oven
next
Stuffed peppers with minced meat

Add Your Comment