Eggplant & Garlic Tofu Mousse - 5 pts

[Guest guest]

This is an old favorite I've just rediscovered. (The price of being

disorganized!) I usally add feta to the tofu and use mint instead of

parsley.

 

* Exported from MasterCook *

 

Eggplant & Garlic Tofu Mousse - 5 pts

 

Recipe By :© 1995 Cole Group, Inc.

Serving Size : 6 Preparation Time :0:00

Categories : Tofu Vegetarian

WW Points

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon butter -- peeled and sliced

2 small eggplants

OR

5 Japanese eggplants

1 tablespoon kosher salt

2 tablespoons olive oil

8 cloves garlic -- pressed

1 onion -- sliced

1/2 pound firm tofu

2 eggs

1 small bunch parsley -- fresh or bottled

2 teaspoons thyme -- dried

1 teaspoon oregano -- dried

1 teaspoon pepper

 

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

oven to 350 degrees.

 

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

pieces.

 

Sprinkle eggplant with 2 teaspoons of the salt, and drain in a colander

for 30 minutes. Rinse and pat dry eggplant slices.

 

Heat 1 tablespoon of the oil in a 14-inch 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 the half of the eggplant still in the skillet,

and cook for another 5 minutes.

 

Place reserved eggplant and eggplant-onion-garlic 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).

 

Serves 6 as a side dish.

 

 

 

Description:

" 5 pts "

Source:

" MC Deluxe 4.0 "

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Per Serving (excluding unknown items): 269 Calories; 11g Fat (33.2%

calories from fat); 11g Protein; 38g Carbohydrate; 15g Dietary Fiber;

76mg

Cholesterol; 1009mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 7

Vegetable; 1 1/2 Fat.

 

Serving Ideas : Cut mousse into 6 pieces.

 

NOTES : ChupaNote (01.15.00): I prefer the Persian method of preparing

the

eggplant. After peeling and slicing the eggplant, soak in

salted lukewarm water for at least 30 minutes before

draining. Then cook as instructed. It makes a much

creamier mousse. Roasted garlic adds another layer of

flavor. Red pepper flakes are preferred. Use a Vidalia or

some other sweet onion.

 

Nutr. Assoc. : 0 0 0 535 0 0 0 0 0 0 0 0 0 0

 

 

 

 

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