3 large eggplants, peeled, diced and liberally salted
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.
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
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.
Makes six to eight servings
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