Smoked aubergine mousse is best served with a sweet yoghurt dip and some bread. It really stands out as an exotic starter. Dip the bread in the mousse and yoghurt, and enjoy! This dish is great to make as a bonus dish while smoking something else on the grill.
Servings 3
Ingredients
- 1 aubergine
- 1 tsp coriander
- 1 tsp salt
- 1 tsp coarse ground black pepper
- 2 tbsp olive oil
Yoghurt Dip
- 0.5 cups greek yoghurt
- 2 tbsp honey
- 1 tbsp olive oil
- 0.5 tsp salt
Instructions
- Place an aubergine on the grill on indirect heat. Make sure your grill holds 120° C/ 250° F. Add a few wood chunks on the glowing embers for smoke flavor. Leave it there for 45 minutes, so it picks up enough smoke flavor.
- Remove the aubergine from the grill and place it on a cutting board. Remove the stem, chop it finely and add all ingredients in a blender. Blend until smooth.
- Mix all ingredients for the youghurt dip in a separate bowl. Serve with some pita breads.