VEGETABLE MOUSSE, PROVENÇALE STYLE


A rich mousse which rises well in the oven. Make it just before it is to be eaten.

Method

  • Rinse and cut vegetables into dices. Peel brinjal and chop fine.
  • Put garlic and onions in a glass bowl and microwave for 1 minute.
  • Put in all the prepared vegetables and microwave for 5 minutes along with a little water in the dish.
  • Add brinjal and cook for another 5 minutes in microwave Oven.
  • Puree all the vegetables. Mix all the remaining ingredients.
  • Pour into a greased microwaveable casserole dish or individual containers.
  • Set on convection mode and heat the oven to 200°C.
  • Place the casserole into the oven.
  • Bake on high for 5 minutes.
  • Leave to stand for a few seconds before turning out onto a prepared plate.

Ingredients

2 red bell peppers
100 gms zucchini
100 gms sliced onions
4 sliced garlic cloves
200 gms brinjal
75 ml tomato puree
½ tsp curry powder
½ tsp sugar
½ tsp salt
½ tsp pepper
20 ml vinegar
2 eggs
  • Cooking Time: 16 mins
  • Cooking Temp: 200°C
  • Cooking Mode: Microwave + Convection
  • Preparation time: 10 mins
  • Shelf Placement: Centre
  • Serves: 4