Herbed Eggplant (Aubergine) Souffle

Name: Herbed Eggplant (Aubergine) Souffle
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 118 milliliters fresh breadcrumb; 2 Tbsps butter; 0 teaspoons cayenne pepper, to taste; 1 stalk celery, diced; 1 teaspoons dried thyme; 680 grams large eggplant, peeled and diced (about; 4 eggs, separated, at room temperature; 2 Tbsps flour; 2 Tbsps minced fresh basil; 3 garlic cloves, minced; 0 teaspoons fresh ground pepper, to taste; 1 teaspoon olive oil; 1 teaspoons dried oregano; 118 milliliters grated parmesan cheese; 1 teaspoons salt, to taste; 177 milliliters shredded mozzarella cheese; 237 milliliters chopped sweet onion; 59 milliliters water or 1⁄4 cup chicken broth or 1⁄4 cup vegetable broth; 118 milliliters whole milk

Herbed Eggplant (Aubergine) Souffle might be just the main course you are searching for. One serving contains 255 calories, 13g of protein, and 14g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of onion, thyme, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.

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 (with a cover) or round French oven (my Le Creuset works wonderfully well), melt butter and oil together, then add the onion, celery, and garlic and saute over low heat until the onion is translucent.

Ingredients you will need

Butter

Celery

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

Oven

Sprinkle in the flour and stir well until incorporated.

Ingredients you will need

All Purpose Flour

Add the basil, oregano, and thyme and saute, stirring, until flour begins to brown.

Ingredients you will need

Oregano

Basil

All Purpose Flour

Thyme

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.

Ingredients you will need

Eggplant

Broth

Water

Milk

Equipment you will use

Frying Pan

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.

Ingredients you will need

Breadcrumbs

Mozzarella

Egg Yolk

Parmesan

Pepper

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Egg Whites

Eggplant

Egg Yolk

Equipment you will use

Bowl

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.

Equipment you will use

Oven

Frying Pan

Remove from oven and let sit for 5 minutes, then serve immediately.

Equipment you will use

Oven