| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetarian | Vegetarian | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. NOTES : Slice eggplant into 1/2-inch-thick rounds. Cut each round into 6 to 8 pieces. Yield: 6 servings. Recipe by: © 1995 Cole Group, Inc. Posted to MC-Recipe Digest V1 #1067 by Nancy <BNRead@worldnet.att.net> on Jan 31, 1998
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