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Ingredientes
- 1 Tbsp. Butter
- 2 sm Aubergines, * see note or possibly 5 Japanese aubergines
- 1 Tbsp. Kosher salt
- 2 Tbsp. Extra virgin olive oil
- 8 x Cloves garlic, pressed
- 1 x Onion, sliced
- 1/2 lb Hard tofu
- 2 x Large eggs
- 1 sm Bunch parsley
- 2 tsp Thyme
- 1 tsp Oregano
- 1 tsp Pepper
Direcciones
- Butter a 1 1/2-qt souffle dish or possibly a 5-c. charlotte mold. Sprinkle with 2 tsp. of the salt, and drain in a colander for 30 min. Preheat oven to 350 degrees. Rinse and pat dry aubergine slices. Heat 1 Tbsp. of the oil in a 14-inch skillet, and saute/fry one half of the aubergine for 10 min over medium heat. Remove and repeat with remaining aubergine and oil. Add in garlic and onion to aubergine, and cook for another 5 min.
- Place reserved aubergine and aubergine-onion-garlic mix in a blender or possibly food processor, and add in tofu and Large eggs. Puree. Remove to a mixing bowl, and stir in parsley, thyme, oregano, remaining 1 tsp. salt, and pepper . Place into buttered souffle dish, and bake till knife inserted in center comes out clean (40 min).
- Serving Ideas : Cut mousse into 6 pcs.
- NOTES : Slice aubergine into 1/2-inch-thick rounds. Cut each round into 6 to 8 pcs.
- Yield: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 6 servings | |
| Calories 148 | |
| Calories from Fat 83 | 56% |
| Total Fat 9.4g | 12% |
| Saturated Fat 2.57g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 1217mg | 51% |
| Potassium 429mg | 12% |
| Total Carbs 11.33g | 3% |
| Dietary Fiber 4.9g | 16% |
| Sugars 4.26g | 3% |
| Protein 6.44g | 10% |
