Aziza, for those who don't live around here, is a popular Moroccan restaurant in SF. The paper recently did a feature on the chef-owner, so I tried his recipe for eggplant mousse. If you like Mediterranean spreads, I urge you to try this at home!
Points in its favor:
-uses plenty of easy to get ingredients in a unique way
-tastes just as good as the restaurant's version
-would wow people at a party
Just follow the instructions as written and you won't have any problems. My initial qualm stemmed from the use of deep frying in oil, since I know eggplants are little oil sponges. However, the recipe tells you to drain the oil out for quite awhile, and the end product did not taste greasy at all. So even though it's a vegan dish, it's not low-fat. But it's also an appetizer spread, so you shouldn't be eating a whole tub of it at a time anyway. Happy eating!