Best Eggplant Mousse Recipes

EGGPLANT MOUSSE image

Yield 6-8 servings

Number Of Ingredients 11

3 large eggplants, peeled, diced and liberally salted
5 tablespoons cooking oil
3 onions, peeled and diced
3 cloves garlic, peeled and crushed
1 bunch parsley, washed and chopped
1/2 cup chopped fresh basil (or 1 tablespoon dried)
1 teaspoon thyme
1/2 teaspoon nutmeg
salt and pepper to taste
6 eggs, beaten lightly
hollandaise or tomato sauce or grated parmesan cheese, if desired

Steps:

The day before you plan to serve the mousse, place salted eggplant in colander and weight it down to press out bitter juices; let drain overnight in refrigerator. The next day, squeeze out as much juice as possible with hands. In large skillet, heat oil; add eggplant, onions and garlic and cook over low heat until mixture is soft and translucent, about 25 minutes. Puree mixture in blender or food processor with parsley, basil, thyme, nutmeg, salt and pepper to taste and eggs. Pour mixture into oiled soufflé dish and bake at 350 degrees about 45 minutes, or until knife inserted in middle of dish comes out clean. Serve with Hollandaise or tomato sauce or grated Parmesan cheese, if desired.

Eggplant Mousse from Philadelphia image

Provided by Dan-Amer 1

Categories Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

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