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Eggplant Mousse from Philadelphia

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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.”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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