• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Eggplant and Garlic Mousse

  • Recipe Submitted by on

Category: Vegetarian

 Ingredients List

  • 1 tb Butter
  • 2 sm Eggplants; * see note or 5
  • -Japanese eggplants
  • 1 tb Kosher salt
  • 2 tb Olive oil
  • 8 Cloves garlic; pressed
  • 1 Onion; sliced
  • 1/2 lb Firm tofu
  • 2 Eggs
  • 1 sm Bunch parsley
  • 2 ts Thyme
  • 1 ts Oregano
  • 1 ts Pepper


Butter a 1 1/2-quart souffle dish or a 5-cup charlotte mold. Sprinkle with
2 teaspoons of the salt, and drain in a colander for 30 minutes. Preheat
oven to 350 degrees. Rinse and pat dry eggplant slices. Heat 1 tablespoon
of the oil in a 14-inch skillet, and saute one half of the eggplant for 10
minutes over medium heat. Remove and repeat with remaining eggplant and
oil. Add garlic and onion to eggplant, and cook for another 5 minutes.
Place reserved eggplant and eggplant-onion-garlic mixture in a blender or
food processor, and add tofu and eggs. Puree. Remove to a mixing bowl, and
stir in parsley, thyme, oregano, remaining 1 teaspoon salt, and pepper .
Place into buttered souffle dish, and bake until knife inserted in center
comes out clean (40 minutes).

Serving Ideas : Cut mousse into 6 pieces.

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