Eggplant mousse

For 10 as an appetizer

 5 medium-large eggplants

1/2 liter corn oil (34 fl oz)

1 squeezed lemon

3 cloves garlic minced

Salt

Roast the eggplants, recommended on open flame, adds a smoky scent and delicate taste.

Peel the eggplants, and put in a deep dish and blend with a stick hand blender.

Add the oil gradually while blending then add lemon juice, garlic and salt.

Drain into a dig bowl while smashing the mixture on the drainer with a wooden spoon.