Herbed Eggplant (Aubergine) Souffle

"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.""
 
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photo by fawn512 photo by fawn512
photo by fawn512
photo by Lusenda photo by Lusenda
photo by Julesong photo by Julesong
Ready In:
1hr 10mins
Ingredients:
19
Serves:
6
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ingredients

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directions

  • 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.
  • 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 soufflé mixture into the buttered casserole or soufflé 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.

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Reviews

  1. My husband and I LOVED this - very flavorful. Too many eggplant in the garden so this was a great way to use them (tired of Eggplant Parmesan). Also had lots of sweet peppers in the yard so sauteed a couple along with the onions, otherwise kept to the recipe. 1/2 of the recipe served 2 people and left us wanting more.
     
  2. Great dish, i didn't add enough cheese, so lacks saltiness (my fault) but i love this recipe. Thanks for sharing!
     
  3. This was the first souffle I have ever tried and hate to say it but the first time I ate or served eggplant! A brilliant success (even if i do say so myself) Thank You! So easy to follow and delicious.
     
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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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