This is easy to throw together recipe, but a huge crowd pleaser. Soft aubergine shells filled with light and flavourful protein packed mushroom mouse, balanced and good for you.
Aubergine with Mushroom Mousse
I love to serve it warm, straight out of the oven with creamy avocado, fresh salad, and grains of some sort. So delicious everyone always asks for a second.
- 2 small aubergines
- 150gr silken tofu
- 150gr mushrooms
- 1 shallot
- 1 clove of garlic
- 1 tbsp fresh thyme(or 1 tsp dried)
- 1 tbsp apple cider vinegar
- 1 tsp sweet paprika
- 3 tbsp nutritional yeast
- pinch of cayenne
Cut aubergines in half and scoop as much flesh as possible making sure to leave the skin intact so it would hold the filling.
Saute mushrooms, aubergine flesh, finely chopped onion and garlic till slightly brown.
Add spices and continue cook till fragrant, then remove from the heat, allow to cool to room temperature and transfer to your food processor alongside with tofu, nutritional yeast, and apple cider vinegar.
Blend until completely smooth.
Preheat the oven to 180 degrees. Fill the aubergine boats with prepared mousse and bake for 25 minutes or till golden on top.
Serve straight away, or they can be enjoyed cold as well.