Eggplant-and-Three-Cheese Soufflé

Name: Eggplant-and-Three-Cheese Soufflé
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons cumin seeds; 1 large egg yolk; 1 kilograms slender eggplant, peeled; 4 larges eggs, separated; 57 grams Italian Fontina cheese, cut into 1/3-inch dice (about 1/3 cup); 3 larges garlic cloves, unpeeled; 2 Tbsps olive oil; 2 Tbsps freshly grated Parmesan cheese; 118 milliliters 1/2 ounces grated Pecorino pepato cheese (about , see Note; 6 servings Salt; 2 Tbsps unsalted butter, cut into 2 pieces

Eggplant-and-Three-Cheese Soufflé might be just the side dish you are searching for. One portion of this dish contains approximately 12g of protein, 18g of fat, and a total of 261 calories. This recipe serves 6. A mixture of butter, fontina cheese, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat the oven to 42

Equipment you will use

Oven

Heat 1 tablespoon of the oil in each of 2 large ovenproof skillets until almost smoking. Season the eggplants with salt and arrange them in the skillets.

Ingredients you will need

Eggplant

Salt

Cooking Oil

Add a piece of butter to each and shake the pans over high heat to glaze the eggplants.

Ingredients you will need

Eggplant

Butter

Shake

Transfer the skillets to the oven and roast for about 40 minutes, or until tender and browned.

Equipment you will use

Oven

Meanwhile, wrap the garlic in foil and roast for about 25 minutes, or until softened. Squeeze the garlic from the skins into a small dish. Leave the oven on.

Ingredients you will need

Garlic

Wrap

Equipment you will use

Aluminum Foil

Oven

Working in 2 batches, puree the roasted eggplant with the garlic in a food processor. Scrape the puree into a bowl.

Ingredients you will need

Eggplant

Garlic

Equipment you will use

Food Processor

Bowl

In a small skillet, toast the cumin seeds over moderate heat until fragrant, about 40 seconds.

Ingredients you will need

Cumin Seeds

Toast

Equipment you will use

Frying Pan

Transfer to a mortar or spice grinder and let cool, then grind to a powder. Stir the cumin and 1/2 teaspoon salt into the eggplant puree, then add the egg yolks, Pecorino and Fontina.

Ingredients you will need

Egg Yolk

Eggplant

Pecorino

Fontina Cheese

Cumin

Salt

Equipment you will use

Mortar And Pestle

Butter a shallow 9-by-13-inch glass or ceramic baking dish.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Sprinkle with 1 tablespoon of the Parmesan. In a large bowl, beat the egg whites with a pinch of salt until firm peaks form. Fold one-third of the beaten whites into the eggplant mixture, then gently fold in the remaining whites just until combined.

Ingredients you will need

Egg Whites

Eggplant

Parmesan

Salt

Equipment you will use

Bowl

Scrape into the prepared dish, sprinkle with the remaining 1 tablespoon of Parmesan and bake in the upper third of the oven for about 17 minutes, or until puffed and barely firm; serve.

Ingredients you will need

Parmesan

Equipment you will use

Oven

Notes: If you can't find Pecorino pepato, use plain Pecorino and add 1 teaspoon of coarsely cracked pepper.

Ingredients you will need

Cracked Pepper