Eggplant Mousse From Philadelphia Recipes

EGGPLANT MOUSSE FROM PHILADELPHIA

Eggplant Mousse from Philadelphia image

I love eggplant and this interesting recipe taken from "The Philadelphia Orchestra Cookbook", published in 1980, looks very tempting. You have to start a day before you wish to serve this dish.

Provided by Dan-Amer 1

Categories Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 large eggplants, peeled, cubed, & liberally salted
5 tablespoons cooking oil
3 onions, peeled & diced
1 bunch parsley, washed & chopped
3 garlic cloves, peeled & crushed
1/2 teaspoon nutmeg
1 teaspoon thyme
1/2 cup basil, freshly chopped
salt & pepper
6 eggs, beaten lightly
tomato sauce or parmesan cheese, as you wish

Steps:

The day before put the salted eggplant into a colander and weigh it down to press out bitter juices.
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.
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.
Serve with Hollandaise sauce, Tomato sauce, or freshly grated Parmesan as desired.

Nutrition Facts : Calories 267.4, Fat 17, SaturatedFat 3.2, Cholesterol 211.5, Sodium 78.5, Carbohydrate 22.4, Fiber 10.4, Sugar 9.3, Protein 9.8

PHILADELPHIA VANILLA MOUSSE CHEESECAKE

PHILADELPHIA Vanilla Mousse Cheesecake image

After baking, this creamy vanilla cheesecake on a vanilla wafer crust gets a second layer of cream cheese with whipped topping and more vanilla for an elegant, special occasion dessert.

Provided by Philadelphia

Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese

Time 6h15m

Yield 16

Number Of Ingredients 7

Ingredients

40 NILLA Wafers, crushed
3 tablespoons butter or margarine, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened, divided
1 cup sugar, divided
4 teaspoons vanilla, divided
3 eggs
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

Steps:

Heat oven to 325 degrees F.
Mix wafer crumbs and butter; press onto bottom of 9-inch springform pan.
Beat 3 pkg. cream cheese, 3/4 cup sugar and 1 Tbsp. vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan.
Beat remaining cream cheese, sugar and vanilla with mixer in large bowl until well blended. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.

Nutrition Facts : Calories 331.1 calories, Carbohydrate 26.3 g, Cholesterol 105.5 mg, Fat 23.6 g, Protein 5.1 g, SaturatedFat 13.5 g, Sodium 292.7 mg, Sugar 17.9 g

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