Mousse d’Aubergines Froide

Eggplant Dip

Preparation info

  • Difficulty


  • For


Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

This pungent mousse is wonderfully versatile. You may fill halves of tomatoes with it or serve it as an appetizer in a brightly colored bowl with sticks of cucumber, zucchini, and fennel for dipping. Since the mousse is so dull in color, sprinkle it with parsley and always serve it in a colorful dish. You can mound it in an eggplant shell if you scoop the insides out of an egglant for the recipe instead of using it whole, skin and all. The mousse is better made a day ahead and left in the refrigerator.


  • 3 large (3-pound) eggplants, unpeeled and sliced as thinly as possible salt
  • 2 anchovies
  • 2 tablespoons olive oil
  • 2 onions, grated or very finely chopped
  • 3 garlic cloves, crushed
  • freshly ground black pepper
  • 2 tablespoons parsley or basil, chopped
  • juice of ½ lemon


Sprinkle the eggplant slices with salt. Toss and let stand for 1 hour. Preheat oven to 375°. Wash the anchovies, fillet, and cut them in small pieces. Rinse and dry the eggplant slices. Sprinkle with olive oil and bake in an oiled baking dish for 1½ hours, or until soft. Pass the eggplant through a Mouli food mill.* Add the onion, garlic, anchovies, and salt and pepper to taste (it should be highly seasoned). Chill.

Before serving, sprinkle on the parsley and lemon juice, and if you like, a few drops of olive oil.

* If you put the cooked eggplant and the chopped ingredients into a blender the texture will be more “pasty,” but the taste will be equally good.