Eggplant Mousse Recipe

Name: Eggplant Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 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

Servings: persons

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

1
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.
2
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 souffle dish and bake at 350 degrees about 45 minutes, or until knife inserted in middle of dish comes out clean.
3
Serve with Hollandaise or tomato sauce or grated Parmesan cheese, if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 large eggplants, peeled, diced and liberally salted, 5 tablespoons cooking oil, 3 onions, peeled and diced, 3 cloves garlic, peeled and crushed, and more.

Yes, Eggplant Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Eggplant Mousse

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