Eggplant Mousse From Philadelphia Recipes

EGGPLANT MOUSSE FROM PHILADELPHIA

Eggplant Mousse from Philadelphia image

I love eggplant and this interesting recipe taken from "The Philadelphia Orchestra Cookbook", published in 1980, looks very tempting. You have to start a day before you wish to serve this dish.

Provided by Dan-Amer 1

Categories Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 large eggplants, peeled, cubed, & liberally salted
5 tablespoons cooking oil
3 onions, peeled & diced
1 bunch parsley, washed & chopped
3 garlic cloves, peeled & crushed
1/2 teaspoon nutmeg
1 teaspoon thyme
1/2 cup basil, freshly chopped
salt & pepper
6 eggs, beaten lightly
tomato sauce or parmesan cheese, as you wish

Steps:

The day before put the salted eggplant into a colander and weigh it down to press out bitter juices.
The next day squeeze out as much juice as possible using your hands. In a large skillet heat the oil and cook the eggplant, onion, and garlic until soft and translucent, about 25 minutes over low heat. Purée this mixture in a blender or food processor with the nutmeg, thyme, basil, parsley, and the eggs. Season to taste with salt & pepper.
Pour into an oiled soufflé dish and bake in a preheated 350 degree F oven for 45 minutes, or until a knife inserted in the center comes out clean.
Serve with Hollandaise sauce, Tomato sauce, or freshly grated Parmesan as desired.

Nutrition Facts : Calories 267.4, Fat 17, SaturatedFat 3.2, Cholesterol 211.5, Sodium 78.5, Carbohydrate 22.4, Fiber 10.4, Sugar 9.3, Protein 9.8

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