Eggplant mousse

Eggplant mousse

By
From
Encyclopedia of Food and Cookery
Makes
500 g

This delicious mousse is wonderfully versatile. Use it to fill halves of tomatoes, or serve it as an appetiser in a brightly coloured bowl with corn chips or crusty bread, or sticks of cucumber, zucchini and fennel for dipping. The mousse improves when made a day ahead and left in the refrigerator.

Ingredients

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