Prep 20 mins
Cook 55 mins
From the terrific cookbook, "Gourmet Today" by Ruth Reichl. This light, airy, and flavourful dish is a unique way to serve eggplant.
- olive oil flavored cooking spray or olive oil
- 1 eggplant, halved lengthwise ((1 1/2 to 1 3/4 pounds)
- 6 large eggs (separated )
- 1⁄2 cup finely grated parmigiano-reggiano cheese
- 1 garlic clove (minced )
- 2 1⁄2 tablespoons fresh lemon juice
- 1 teaspoon salt, divided
- 1⁄4 teaspoon fresh ground black pepper
- 2 tablespoons unsalted butter (melted )
- chopped of fresh mint, for garnish
- yogurt, for garnish
- Put rack in the middle of oven and preheat oven to 350°F Oil a small baking sheet with olive oil. Put the eggplant cut-side down on baking sheet and bake until very tender, about 30 minutes.
- Remove from oven and cool slightly. When eggplant is cool enough to handle, scrape flesh into a food processor; discard skin.
- Puree until smooth. Add egg-yolk, Parmesan, garlic, lemon juice, 3/4 teaspoon salt, and pepper and pulse until blended. Transfer to a bowl.
- Pour melted butter into a 1 1/2-quart gratin dish or 9 1/2-inch deep-dish pie plate and tilt to coat bottom.
- Beat egg white with 1/4 teaspoon salt in a large bowl with an electric mixer at medium speed until they hold stiff peaks.
- Fold one-third of whites into the eggplant mixture to lighten it, then fold in remaining egg whites gently but thoroughly. Spoon mixture into gratin dish.
- Bake until golden and puffed, 25 to 30 minutes. Sprinkle gratin with mint, then scoop into servings and dollop with yogurt.