Herbed Eggplant (Aubergine) Souffle

Julesong's Note:

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."

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 29.58 ml butter
• 4.92 ml olive oil
• 236.59 ml chopped sweet onion
• 1 stalk celery, diced
• 3 garlic cloves, minced
• 29.58 ml flour
• 29.58 ml minced fresh basil
• 2.46 ml dried oregano
• 2.46 ml dried thyme
• 118.29 ml whole milk
• 1 large eggplant, peeled and diced (about 1 1/2 pounds)
• 59.14 ml water or 59.14 ml chicken broth or 59.14 ml vegetable broth
• 118.29 ml fresh breadcrumb
• 177.44 ml shredded mozzarella cheese
• 118.29 ml grated parmesan cheese
• 2.46 ml salt, to taste
• 1.23 ml fresh ground pepper, to taste
• 0.59 ml cayenne pepper, to taste
• 4 eggs, separated, at room temperature

Directions:

1. Preheat oven to 350 degrees F; butter or oil a 1-1/2 quart baking casserole or souffle pan.
2. 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.
3. Sprinkle in the flour and stir well until incorporated.
4. Add the basil, oregano, and thyme and saute, stirring, until flour begins to brown.
5. Add the milk and the diced eggplant.
6. 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.
7. Remove from heat and transfer to a large bowl; allow to cool for 5 minutes, stirring occasionally.
8. In a bowl, combine the bread crumbs, mozzarella, Parmesan, salt, pepper, and 4 egg yolks and stir well to coat.
9. Add yolk mixture to the eggplant mixture and stir well; set aside.
10. In a separate bowl, beat the egg whites until stiff peaks form.
11. Gently fold the whipped egg whites into the eggplant mixture.
12. 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.
13. Remove from oven and let sit for 5 minutes, then serve immediately.

Reviews

[fawn512]

Great dish, i didn't add enough cheese, so lacks saltiness (my fault) but i love this recipe. Thanks for sharing!

[Jayne From Oz]

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.