Yellow bell pepper mousse with smoke paprika sprinkled eggplant crispies
I’ve said it several times before and I’m saying it again, eggplants can taste beautiful. Especially when they are stuffed with goat cheese and baked until golden or when they are sliced and layered with creamy sauce and some sunflower nuts or when they are deep-fried and sparingly sprinkled with smoked paprika. Eggplants can taste beautiful.
As a child I was squeamish about eating them. Several people told me about several benefits, but I was stubborn. I didn’t like the way they were so squishy and full of seeds. Until one day a dish called Moussaka converted me for good. But that is a story for another day.
Ever since I got hooked on to eggplants, I’ve been cooking them in different ways. Today, I fried and served the chips with a savoury mousse made out of yellow peppers.
Ingredients for yellow bell pepper mousse
1 big yellow bell pepper (roasted)
2 cloves of garlic
3/4 cup heavy cream
Salt and pepper as per taste
2 coriander stalks (finely chopped)
In a food processor, blend roasted bell pepper, garlic, salt and pepper.
Transfer the mixture in a bowl and add the heavy cream to it.
Stir the mousse well and let it set in the refrigerator for four hours.
Sprinkle with chopped coriander stalks and serve chilled with hot eggplant chips.
Ingredients for eggplant chips
1 medium-sized eggplant
1 fat pinch sea salt
Oil for frying
1 pinch smoked paprika
Slice eggplant into thin chips and rub it with sea salt. Let it rest for 20 minutes and blot dry it with a paper towel.
Heat oil and fry the chips on low flame until golden brown.
Sprinkle it with smoked paprika and serve hot with the yellow pepper mousse.