Eggplant Mousse from Philadelphia Recipe

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Eggplant Mousse from Philadelphia
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Ingredients:

Directions:

  1. The day before put the salted eggplant into a colander and weigh it down to press out bitter juices.
  2. The next day squeeze out as much juice as possible using your hands. In a large skillet heat the oil and cook the eggplant, onion, and garlic until soft and translucent, about 25 minutes over low heat. Purée this mixture in a blender or food processor with the nutmeg, thyme, basil, parsley, and the eggs. Season to taste with salt & pepper.
  3. Pour into an oiled soufflé dish and bake in a preheated 350 degree F oven for 45 minutes, or until a knife inserted in the center comes out clean.
  4. Serve with Hollandaise sauce, Tomato sauce, or freshly grated Parmesan as desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 246.21 Kcal (1031 kJ)
Calories from fat 142.55 Kcal
% Daily Value*
Total Fat 15.84g 24%
Cholesterol 163.68mg 55%
Sodium 69.73mg 3%
Potassium 679.72mg 14%
Total Carbs 19.82g 7%
Sugars 11.43g 46%
Dietary Fiber 8.1g 32%
Protein 8.73g 17%
Vitamin C 9.7mg 16%
Iron 1mg 6%
Calcium 65.3mg 7%
Amount Per 100 g
Calories 71.71 Kcal (300 kJ)
Calories from fat 41.52 Kcal
% Daily Value*
Total Fat 4.61g 24%
Cholesterol 47.68mg 55%
Sodium 20.31mg 3%
Potassium 197.99mg 14%
Total Carbs 5.77g 7%
Sugars 3.33g 46%
Dietary Fiber 2.36g 32%
Protein 2.54g 17%
Vitamin C 2.8mg 16%
Iron 0.3mg 6%
Calcium 19mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.4
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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