🍆 Smoked Eggplant Mousse with Cream Cheese & Toasted Pine Nuts

A Light, Elegant & Flavor-Packed Mediterranean Appetizer

This silky Smoked Eggplant Mousse combines the rich smoky flavor of roasted eggplant with creamy cheese, fresh herbs, and crunchy toasted pine nuts. Perfect served in individual glasses with toasted bread, crackers, or fresh vegetables.

🛒 Ingredients

For the Mousse

* 2 large eggplants

* 150 g cream cheese

* 1 garlic clove

* 2 tbsp extra virgin olive oil

* Juice of ½ lemon

* ½ tsp ground cumin

* Salt and white pepper to taste

For Garnish

* 30 g pine nuts, toasted

* Fresh mint or basil leaves

* A pinch of paprika or Espelette pepper

* Extra virgin olive oil for drizzling

👨‍🍳 Instructions

1. Roast the whole eggplants under a hot grill or in a 240°C oven for 35–40 minutes, turning halfway, until the skin is blackened and the flesh is completely tender.

2. Scoop out the hot flesh and discard the skin.

3. Blend the eggplant with cream cheese, garlic, olive oil, lemon juice, cumin, salt, and pepper until smooth and creamy.

4. Toast the pine nuts in a dry skillet for 2–3 minutes until lightly golden.

5. Spoon the mousse into serving glasses and refrigerate for at least 2 hours.

6. Before serving, garnish with toasted pine nuts, fresh herbs, a light sprinkle of paprika, and a drizzle of olive oil.

👨‍🍳 Chef’s Tip

For a deeper smoky flavor, roast the eggplants directly over a gas flame or barbecue before blending. Chill well before serving for the creamiest texture.

⏱️ Prep Time: 15 minutes

🔥 Cook Time: 40 minutes

❄️ Chill Time: 2–3 hours

🍽️ Servings: 6 verrines