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Eggplant & Garlic Tofu Mousse - 5 pts

Eggplant & Garlic Tofu Mousse - 5 pts is a volume 10-05 may 2007 recipe made with Butter, Eggplants, Japanese Eggplants, Kosher Salt, and Olive Oil. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 1 tbsp
• 2
• 5
• 1 tbsp
• 2 tbsp
• 8 clove
• 1
• 1/2 lb
• 2
• 1 bunch
• 2 tsp
• 1 tsp
• 1 tsp

Method (preview)

1. 1

   Butter a 1 1/2-quart souffle dish or a 5-cup charlotte mold. Preheat oven to 350 degrees.

2. 2

   Slice eggplant into 1/2-inch-thick rounds. Cut each round into 6 to 8 pieces.

3. 3

   Sprinkle eggplant with 2 teaspoons of the salt, and drain in a colander for 30 minutes. Rinse and pat dry eggplant slices.

4. 4

   Heat 1 tablespoon of the oil in a 14-inch skillet, and saute one half of the eggplant for 10 minutes over medium heat.

5. 5

   Remove and repeat with remaining eggplant and oil.

6. 6

   Add garlic and onion to the half of the eggplant still in the skillet, and cook for another 5 minutes.

7. 7

   Place reserved eggplant and eggplant-onion-garlic mixture in a blender or food processor, and add tofu and eggs. Puree.

8. 8

   Remove to a mixing bowl, and stir in parsley, thyme, oregano, remaining 1 teaspoon salt, and pepper.

9. 9

   Place into buttered souffle dish, and bake until knife inserted in center comes out clean (40 minutes).

10. 10

    Description: "5 pts"

11. 11

    Serving Ideas: Cut mousse into 6 pieces.

12. 12

    Contributed to the FareShare Gazette by Chupa; May 4, 2007 www.fareshare.net