AUBERGINE with Sun-Dried Tomato Mousse and salad.

[tod2]

I like experimenting with new recipes and started to dig out all my old recipe books. Some, like this one called 'Secrets from a Vegetarian Kitchen', have never been used. Being at home so much during this time has got me wanting something different. Not challenging….just different.
At the end of the recipe I will tell you how I cut corners with my first attempt.












I let the Fromage Frais get to room temperature to soften and then mixed in the pesto - My quantities were the whole block of cream cheese 250g and the whole sachet of Sun-dried tomato pesto, 125g. To this I added the last three tablespoons of Creme Fraiche I had hanging around and three tbsp. of finely grated Pecorino Romano. Kept some to sprinkle over the aubergines when plating up.
I cheated with the bell peppers and bought a jar of red and yellow strips for the salad part.

[kerouac2]

I loathe sun dried tomatoes, but they are another item that can be substituted with something else in such cases.

[tod2]

I'm with you on the actual little dried up red thing floating in olive oil. BUT, turn it into a pesto and Bob's Your Uncle! It was deliciously sweet and mixed with the salty cream cheese and Pecorino, was a delight.

My attempt