Eggplant Mousse from Philadelphia |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 6 |
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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. 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 |
hollandaise sauce or tomato sauce or parmesan cheese, as you wish |
Directions:
1. The day before put the salted eggplant into a colander and weigh it down to press out bitter juices.
2. 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.
3. 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.
4. Serve with Hollandaise sauce, Tomato sauce, or freshly grated Parmesan as desired.
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