Eggplant Mousse From Philadelphia Recipe

Name: Eggplant Mousse From Philadelphia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; tomato sauce or parmesan cheese, as you wish

Servings: persons

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

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. Puree 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 souffle 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.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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, cubed, & liberally salted, 5 tablespoons cooking oil, 3 onions, peeled & diced, 1 bunch parsley, washed & chopped, and more.

Yes, Eggplant Mousse From Philadelphia 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 From Philadelphia

How did you like this recipe?

Frequently Asked Questions