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Ingredientes
- 1 Tbsp. Butter
- 2 sm Eggplants, * see note or possibly 5 Japanese eggplants
- 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 eggplant slices. Heat 1 Tbsp. of the oil in a 14-inch skillet, and saute/fry one half of the eggplant for 10 min over medium heat. Remove and repeat with remaining eggplant and oil. Add in garlic and onion to eggplant, and cook for another 5 min.
- Place reserved eggplant and eggplant-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 eggplant 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 319g | |
| Recipe makes 6 servings | |
| Calories 174 | |
| Calories from Fat 85 | 49% |
| Total Fat 9.61g | 12% |
| Saturated Fat 2.6g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 1219mg | 51% |
| Potassium 685mg | 20% |
| Total Carbs 17.67g | 5% |
| Dietary Fiber 8.7g | 29% |
| Sugars 6.88g | 5% |
| Protein 7.56g | 12% |
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