Indian eggplant mousse (Serves 2)

Attention: open in a new window. | Print |

Indian eggplant mousse from the 5 elements kittchenIngredients:
1 big eggplant (E),
2 little carrots (E),
2 garlic cloves (M),
1 spring onions (M),
soy sauce (Wa),
50 g tomato purée (Wo),
a pinch of grounded coriander, cinnamon, cardamom and ginger (M)

Cut the eggplant and the carrots into small cubes, the garlic and the spring onions into fine slices. Sear the vegetables with one tablespoon of virgin olive oil in a big pot. Season with the spices and soy sauce. Now mix in the tomato purée and let thicken for at least 40 minutes. Add a little bit of hot water from time to time if necessary. Mash before serving. Delicious with fresh pita bread.
Strengthens: Earth & Metal
thermal energy: neutral
Vegan dish