This is such an easy delicious dessert. The trick is to use full fat coconut cream that has been refrigerated. That gives this Mousse a rich decadent flavor and texture. Not to mention how elegant does this look!
I never did like the soft texture of eggplants in a curry before. Whenever my mom would make Eggplant and potatoes I would never eat. But now I cut into smaller pieces, roast it and after it’s cooked, it almost becomes a mash. Now this dish has become one of my favorite curries.