How to make
Wash the eggplants, pierce them in several places with a sharp knife and place them on a baking tray lined with baking paper.
Bake the eggplants in a preheated fan oven at 200°C.
Peel the eggplants, salt them and leave them in a colander to drain. Finely chop them.
Transfer them into a bowl and season them with the spices, vinegar and olive oil and mix well.
Add the mayonnaise and parsley. Mix everything well, cover the bowl with the mousse with foil and leave it for a few hours in the refrigerator.
When serving, sprinkle the eggplant mousse with the walnuts and if desired, drizzle more olive oil.
Find out if eggplant is harmful to us, as well as how to fry eggplant properly so that it is not greasy.
