Eggplant Mousse

Name: Eggplant Mousse
Yield: 20
Ingredients: '2 medium eggplants, each 350g'; '250g of grated Minas cheese'; '1/2 cup of sour cream, zested with 1 tablespoon of lime'; '2 tablespoons of tomato paste extract'; '1 clove of garlic'; '1/4 cup of chopped green onion'; '1 tablespoon of grated ginger'; '1 teaspoon of salt'; '2 tablespoons of hot pepper sauce'; '1 cup of whipped heavy cream, stiff peaks formed'; '1 tablespoon of olive oil'

1
'2 medium eggplants, each 350g'
2
'250g of grated Minas cheese'
3
'1/2 cup of sour cream, zested with 1 tablespoon of lime'
4
'2 tablespoons of tomato paste extract'
5
'1 clove of garlic'
6
'1/4 cup of chopped green onion'
7
'1 tablespoon of grated ginger'
8
'1 teaspoon of salt'
9
'2 tablespoons of hot pepper sauce'
10
'1 cup of whipped heavy cream, stiff peaks formed'
11
'1 tablespoon of olive oil'

Ingredients

1
'2 medium eggplants, each 350g'
2
'250g of grated Minas cheese'
3
'1/2 cup of sour cream, zested with 1 tablespoon of lime'
4
'2 tablespoons of tomato paste extract'
5
'1 clove of garlic'
6
'1/4 cup of chopped green onion'
7
'1 tablespoon of grated ginger'
8
'1 teaspoon of salt'
9
'2 tablespoons of hot pepper sauce'
10
'1 cup of whipped heavy cream, stiff peaks formed'
11
'1 tablespoon of olive oil'

Directions

1
'Furrow the eggplants with a fork.'
2
'Roast in a preheated oven at 200°C until soft.'
3
'Let cool, cut in half and remove pulp
4
Reserve.'
5
'Scoop out the insides.'
6
'Add to a blender or processor, cheese, sour cream, tomato paste extract, and garlic, until smooth.'
7
'Combine with eggplant.'
8
'Add green onion, ginger, salt, and hot pepper sauce
9
Mix well.'
10
'Fold in whipped heavy cream
11
Mix carefully.'
12
'Transfer to a fine-mesh sieve, lined with cheesecloth, that can hold 6-8 cups.'
13
'Cover with plastic wrap and refrigerate for at least one day.'
14
'Remove plastic wrap and unmold about 30 minutes before serving.'
15
'Drizzle with olive oil.'
16
'Serve in 20 portions
17
Note: Serve with crackers.'