Recipe - Eggplant And Garlic Mousse

1 tablespoon Butter
2 small Eggplants; * see note or 5
Japanese eggplants
1 tablespoon Kosher salt
2 tablespoon Olive oil
8 Cloves garlic; pressed
1 Onion; cut or sliced up
One half pound Firm tofu
2 Eggs
1 small Bunch parsley
2 teaspoon Thyme
1 teaspoon Oregano
1 teaspoon Pepper

Butter a 1 1/2quart souffle dish or a 5cup 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 14inch 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 eggplantoniongarlic 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 1/2inchthick rounds. Cut each round into 6 to
8 pieces. Yield: 6 servings. Recipe by: © 1995 Cole Group, Inc.

Posted to MCRecipe Digest V1 #1067 by Nancy BNRead@worldnet.att.net on
Jan 31, 1998