Nonna Osteria's Eggplant Mousse
Meet the skydiving chef at Nonna Osteria dishing up delicious homemade gnocchi with an eggplant mousse base. Luca della Casa, a former Food Network Star finalist, brings flavors from his Italian grandmother’s table to this charming trattoria nestled inside the historic Fairmont Hotel.
- 3 large eggplants Roasted
- 3 shallots
- 10 garlic cloves
- 1 cup tomato sauce
- 1/2 cup balsamic vinegar
- 1 cup packed basil leaves
- 1/2 cup olive oil
- Cut the eggplants into large cubes, toss them in oil salt and pepper and roast them on a sheet pan with parchment paper in the oven at 350 degrees for 35 minutes or until golden brown.
- Mix all ingredients in a blender adding one ingredient at a time. Mix until smooth and creamy using extra olive oil as needed to create desired creaminess. Use as a base for Gnocchi dishes or even as a dip.
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