We obviously grow a lot of eggplants in Provence in the summer time, and we have a myriad different ways to prepare them. My mother used to make “Mousse d’Aubergine” for us fairly frequently. This recipe was one of my brothers’ and my favorites. So making it is always reminiscent of the summer lunches we would share out on the patio. Here in Chicago, it is wonderful served as a brunch as well as an accompaniment to a dinner.
When I spoke to my mother about the fact I was going to share this recipe on my blog, she admitted that lately she hadn’t been making it, because it contains cream and she no longer tolerates lactose well. So I made this recipe with almond milk instead, and it turned out delicious. You can enjoy it either way, depending on your dietary preferences.
2 large organic eggplants
1/4 cup almond milk
1/4 tsp ground nutmeg
1 large organic tomato
1 large shallot or small onion
1 garlic clove
Sea salt and black pepper to taste
3-4Tbsp olive oil
Fresh chives for decoration
Preheat oven to 400F
Cut the eggplants in half and brush olive oil on the the inside.
Place on a baking sheet face down and bake for about 40-45 minutes.
Meanwhile prepare the tomato sauce by peeling and chopping the onion and garlic. To save time, my mother did to always peel and seed the tomatoes, so here I simply removed the hard green core from the stem and chopped the tomatoes country-style. The texture will be a bit more grainy than if you peel and seed them, so if you prefer a smoother texture, please refer to my Mussels with in Orange, Tomato and Saffron sauce recipe to see the technique on how to peel and seed tomatoes.
Heat the olive oil and add the chopped onion. Reduce the heat to simmer until the onion melt and become translucent.
Add the chopped tomatoes and garlic. Simmer for about 15-20 minutes until soft and cooked. Season with freshly ground sea salt and black pepper.
Using a spoon, scoop the eggplant away from the skin. It should detach very easily when cooked.
Drain the eggplant in a colander for a few minutes to remove excess water.
Place in a food processor fitted with a steel blade.
Process till smooth.
Transfer the eggplant to a bowl and add the almond milk. Mix well.
Separate the egg yolks and reserve the whites for whisking. When the eggplant is cool enough so it won’t cook the egg yolks, add them one at a time mixing energetically and well. Season with nutmeg and freshly ground sea salt and black pepper.
Whisk the egg whites until stiff with a pinch of salt.
Add about 1/4 to 1/3 of the whisked egg whites to the eggplant mixture and mix well.
Fold in the remaining egg whites until fully incorporated.
Pour the mixture into individual soufflé dishes, or one large one depending on how you intend to serve it. Place the dish(es) in a water bath and bake for about 20-30 minutes depending on the size of the soufflé dish you are using.
The mousse is ready when the top is golden brown.
Top with a thin layer of tomato sauce, decorate with some fresh chives, and enjoy!