An excellent way to prepare and present vegetables is by turning them into a mousse. Not only does this give them a more pleasant texture, but it also allows for the addition of ingredients like Parmesan cheese and béchamel sauce, which enrich the dish and give it a very special...
Ingredients
crepes5
onion1
eggplants4
béchamel sauce1cup
grated Parmesan cheese100g
eggs4
olive oil50mL
salt and pepper to taste
Nutrition (per serving)
Calories
178.7kcal (8.93%)
Protein
4.6g (9.16%)
Carbs
6.4g (2.33%)
Sugars
0.9g (1.84%)
Healthy Fat
10.2g
Unhealthy Fat
4.6g
% Daily Value based on a 2000 calorie diet
How to make Eggplant Mousse
Prepare the mold
- Step 1
Grease a loaf pan with butter. Line the bottom and sides with the crepes, ensuring they hang over the edges of the mold. Place the mold in the refrigerator for one hour.
Prepare the eggplants
- Step 1
Peel the eggplants and cut them into small cubes.
Cook the vegetables
- Step 1
Heat a bit of olive oil in a skillet. Sauté the finely chopped onion along with the eggplant cubes.
- Step 2
Cook until the eggplants are very tender.
Combine ingredients
- Step 1
Remove the skillet from the heat. Add the béchamel sauce, the beaten eggs, the grated Parmesan cheese, and season with salt and pepper. Mix well.
Assemble the mousse
- Step 1
Pour the mixture into the prepared loaf pan lined with crepes, filling it just below the edge.
- Step 2
Fold the overhanging edges of the crepes inward to cover the filling.
Cook the mousse
- Step 1
Place the loaf pan in a water bath (bain-marie) and bake in a moderate oven until the surface is set and cooked through when touched.
- Step 2
Remove the pan from the oven and carefully unmold the mousse.
Nutrition (per serving)
Nutrition (per serving)
Calories
178.7kcal (8.93%)
Protein
4.6g (9.16%)
Carbs
6.4g (2.33%)
Sugars
0.9g (1.84%)
Healthy Fat
10.2g
Unhealthy Fat
4.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the crepes are thin and pliable to line the mold properly.
For a richer flavor, use freshly grated Parmesan cheese.
Allow the mousse to cool slightly before unmolding to prevent it from breaking apart.
Serve with a side of fresh diced tomatoes for added freshness and color.
FAQS
Can I use store-bought crepes?
Yes, store-bought crepes work perfectly for this recipe. Just ensure they are thin and pliable.
What can I use instead of béchamel sauce?
You can substitute béchamel sauce with a thick cream sauce or even a mixture of cream and cheese.
How do I know when the mousse is fully cooked?
The mousse is fully cooked when the surface is set and firm to the touch. You can also insert a toothpick, and it should come out clean.
Can I make this recipe ahead of time?
Yes, you can prepare the mousse a day in advance and store it in the refrigerator. Reheat it gently before serving.
Can I freeze the eggplant mousse?
While it's best served fresh, you can freeze the mousse. Wrap it tightly and store it for up to one month. Thaw and reheat before serving.
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