Eggplant mousse with dried vegetables
1 large eggplant
1 small clove of garlic
5 sundried tomatoes
2 dried red peppers,
2 teaspoons of mayonnaise
3 tablespoons walnut oil
Salt and pepper to taste
2 tablespoons dill, thyme and parsley (fresh)
½ teaspoon dried parsley, dill and chives
1 pinch of ground coriander
1 handful of freshly roasted nuts (no salt added)
Bake the eggplant in the oven without removing the skin. Return several times during cooking. When the flesh turns soft, peel the eggplant and gather the flesh in a deep bowl or jar.
Soften the dried tomatoes and peppers in hot water. Then add them in the jar with the eggplant. Reserve the dried vegetable water. Put the remaining ingredients and a few tablespoons of broth in the jar as well. Mix everything until smooth. If the mousse seems very thick, add some more vegetable water. Season with salt, pepper and a spoon or two of mayonnaise.
Serve the eggplant mousse with toasted bread and a tomato salad with cottage cheese.