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.
Sprinkle the eggplant slices with salt. Toss and let stand for 1 hour.
Before serving, sprinkle on the parsley and lemon juice, and if you like,
* 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.
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