Papeton d’Aubergines

Name: Papeton d’Aubergines (Eggplant Mousse)
Yield: For 6 people
Cuisine: France
Ingredients: freshly ground black pepper; 3 tablespoons freshly grated Parmesan or Swiss cheese; 3 tablespoons freshly grated Parmesan or Swiss cheese; 2 tablespoons chopped basil or parsley; 2 tablespoons chopped basil or parsley; 2 tablespoons peanut oil; 3 tablespoons olive oil; 3 onions, minced 6 eggs, beaten; 3 onions, minced 6 eggs, beaten; 2 garlic cloves, peeled and crushed; 1⅓ cups minced parsley; 1 teaspoon thyme; ½ teaspoon freshly grated nutmeg; about 3 tablespoons salt; 3 large eggplants, unpeeled and coarsely chopped

Eggplant Mousse

Preparation info

For
6
people

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

This recipe was created in the fourteenth century by the French papal chef in Avignon. It was his response to the Italian pope's criticism of French cuisine. It is a delicate, unique way to serve eggplant—light and delicious. Be sure to select eggplants that are firm, shiny, and smooth.

Ingredients

3 large eggplants, unpeeled and coarsely chopped
about 3 tablespoons salt
3 tablespoons

Europe
France
Dinner
Mediterranean
Gluten-free
Vegetarian

Method

Put the chopped eggplant in a colander or large bowl and toss with 1 tablespoon of salt. Let stand for 30 minutes to draw out the bitter juice. Rinse well under cold water and squeeze out as much moisture as possible with your hands.

* This sauce is sometimes