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Eggplant Ricotta Mousse

Master Chef Paul MattisonMaster Chef Paul Mattison hails from upper New York State. After listening to all his 'nonna' (who came from Puglia in southern Italy) told him about Italian cuisine he went to the prestigious Culinary Institute of America to train as a chef.

Following success as chef in a noted Aspen restaurant Paul moved to Sarasota on the Gulf Coast of Florida. Here in ten short years he took 'The Summerhouse Restaurant' from near dereliction to being, not only one of Sarasota and Florida's top spots but to also being named by the Wine Spectator as being in the world’s top two hundred restaurants.

More recently he has opened his latest downtown Sarasota meeting place Mattison's City Grille and more recently Mattison's Steak House & Wine Bar on Longboat Key. With experience gained from his TV cookery classes and lessons at his home and around Florida his relaxed style and charm is becoming legend. Since 1998 Paul has been a regular traveller to Italy bringing a party of enthusiasts on a cooking vacation to experience the real Italy.

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2 large Eggplant (to roast)
2 small Eggplant (to slice and grill)
1 oz. Fresh Basil
2 Eggs
1 cup Ricotta
1 medium sized Zucchini, finely diced (seeded) sautéed
1/2 cup Roasted Peppers
Salt & Pepper

For Red Pepper Coulis:
1 cup Red Peppers - Roasted
1 oz. Onions
1/2 tsp. Garlic
1 cup Tomatoes - Roasted
1 oz. Fresh basil


To make the mousse:

  • Roast whole Eggplant until very soft, cool and remove skin.
  • Mash or puree.
  • Add sautéed Zucchini, fresh Basil and Roasted Peppers.
  • Whisk Eggs and combine with Ricotta. Fold into eggplant mixture and season to taste.

To assemble:

  • Slice small eggplant lengthwise, season and grill until soft
  • Line baking dishes or ramekins with grilled eggplant (overlapping the rims)
  • Fill the center with the mousse, fold the excess over to seal
  • Bake in water bath.

To prepare Red Pepper Coulis:

  • Puree all ingredients except oil in blender or food processor.
  • While blending, slowly add Oil.

To serve:

  • Invert out of ramekin (or baking dish) onto a roasted pepper and tomato coulis
  • Garnish with fresh basil and shaved pecorino

Master Chef Paul Mattison

© Chef Paul Mattison Recipe