Description
This was the first "soufflé" i’d made, and it came out quite well! (and was actually a lot easier to make than i'd anticipated.) steingrim, who dislikes eggplant, loved it. Finally, an eggplant he’ll eat! 🙂 the recipe is adapted from kim d’s adopted recipe for "creole eggplant souffle."
Ingredients
- Butter
- Olive Oil
- Sweet Onion
- Celery
- Garlic Cloves
- Flour
- Fresh Basil
- Dried Oregano
- Dried Thyme
- Whole Milk
- Eggplant
- Water
- Fresh Breadcrumb
- Mozzarella Cheese
- Parmesan Cheese
- Salt
- Fresh Ground Pepper
- Cayenne Pepper
- Eggs
Instructions
- Preheat oven to 350 degrees f
- Butter or oil a 1-1 / 2 quart baking casserole or souffle pan
- Over medium heat in a large skillet or round french oven, melt butter and oil together, then add the onion, celery, and garlic and saute over low heat until the onion is translucent
- Sprinkle in the flour and stir well until incorporated
- Add the basil, oregano, and thyme and saute, stirring, until flour begins to brown
- Add the milk and the diced eggplant
- Reduce heat to low, cover, and cook, until the eggplant is very tender, about 15 to 20 minutes
- Check the mixture every 5 minutes or so and stir, adding water or broth to keep the bottom of the skillet moist
- Remove from heat and transfer to a large bowl
- Allow to cool for 5 minutes, stirring occasionally
- In a bowl, combine the bread crumbs, mozzarella, parmesan, salt, pepper, and 4 egg yolks and stir well to coat
- Add yolk mixture to the eggplant mixture and stir well
- Set aside
- In a separate bowl, beat the egg whites until stiff peaks form
- Gently fold the whipped egg whites into the eggplant mixture
- Pour souffl mixture into the buttered casserole or souffl pan and bake at 350 degrees f for 40 to 45 minutes, or until it is a nice golden brown and is puffy
- Remove from oven and let sit for 5 minutes, then serve immediately