Eggplant Mousse From Philadelphia Recipes
EGGPLANT MOUSSE FROM PHILADELPHIA
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
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
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
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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