Eggplant Mousse In Ramekins
|Finely sliced onions||3 1⁄2 Ounce|
|Eggplant||1 1⁄4 Pound, peeled sliced in rounds (Aubergines)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Dry white wine||3 Tablespoon|
|Garlic powder||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Sour cream||3 Tablespoon (Creme Fraiche)|
|Concentrated tomato juice||1⁄4 Cup (4 tbs)|
|Shallot||1 Cup (16 tbs)|
Put the onions in a dish and microwave, uncovered, on HIGH for 2 minutes.
Add the eggplant (aubergine) slices.
Pour the oil and white wine over.
Season with salt and pepper and sprinkle with garlic powder and thyme.
Cover and microwave on HIGH for 10 minutes.
Leave to stand for 5 minutes.
Puree in a food processor, adding the eggs and half the sour cream (creme fraiche).
When the puree is smooth, taste and adjust seasoning.
Butter 4 ramekin dishes and divide the mixture between them.
Place in the microwave in a circle, leaving the center of the oven empty.
Microwave, uncovered, for 5 minutes on HIGH.
Serve in the ramekin dishes or unmold (unmould) them on to individual plates.
These ramekins can be served as an accompaniment to chicken or on their own.
Mix together the concentrated tomato juice with the vinegar, the remaining sour cream (creme fraiche) and 1 shallot peeled and crushed in a garlic press.
Heat the sauce in the microwave oven for 2 minutes on HIGH.