Eggplant Soufflé With Cilantro Sauce
Ready In: 1 hr 50 mins
Serves: 4
Ingredients
- 1 lb eggplant, peeled and cut crosswise into 1/4 inch slices
- 2 tablespoons olive oil
- 1⁄4 cup unsalted butter
- 2 garlic cloves, minced
- 4 scallions, minced
- 1⁄4 cup flour, plus
- 1 tablespoon flour
- 1 1⁄2 cups milk, hot
- 5 large egg yolks
- 1 tablespoon Worcestershire sauce
- 1⁄4 teaspoon salt (optional)
- 6 large egg whites, room temperature
- 1⁄8 teaspoon cream of tartar
- 1⁄4 cup dry breadcrumbs
- 2 tablespoons unsalted butter
- 1 small onion, minced
- 1 garlic clove, minced
- 7 ounces bottled roasted red peppers, drained and chopped
- 1⁄2 cup tomatoes, pureed in a blender
- 1⁄2 cup water
- 1 teaspoon fresh cilantro or 1 tablespoon fresh parsley, minced, plus more
- fresh cilantro or fresh parsley, for garnish
- 1⁄8 teaspoon sugar
Directions
- Place eggplant slices in a colander.
- Sprinkle with salt and set aside to drain for one hour.
- Rinse eggplant under cold water and pat dry.
- Turn on broiler.
- Arrange eggplant in a single layer in a lightly oiled baking sheet.
- Brush with oil and broil 2 inches from heat source 3-5 minutes, or until lightly browned.
- Turn slices and broil 3-5 minutes more, or until very tender.
- Purée eggplant in a blender or food processor.
- Preheat oven to 400°F
- Melt the butter in a heavy non-stick skillet over medium-low heat.
- Sauté garlic and scallions 3 minutes.
- Stir in flour and cook, stirring, 3 more minutes.
- Whisk in the milk in a thin stream.
- Simmer, whisking constantly, 5 minutes.
- Remove from heat and let mixture cool 5 minutes.
- Whisk in egg yolks, Worcestershire sauce, eggplant purée, salt and pepper to taste.
- Set aside.
- In a bowl with an electric mixer, beat the egg whites with a pinch of salt until frothy.
- Add cream of tartar and continue beating until whites hold stiff peaks. (Do not over beat.)
- Stir one third of whites into eggplant mixture.
- Fold in remaining whites.
- Transfer mixture to a buttered 1-1/2 quart soufflé dish. (Mixture may be refrigerated up to 2 hours at this stage.)
- Bake the soufflé 40-45 minutes, or until a skewer inserted in center comes out clean.
- Serve immediately.
- While soufflé is baking, make the sauce.
- Melt butter in a heavy nonstick skillet over low heat.
- Sauté onion and garlic 5 minutes.
- Add red peppers, tomato purée and water.
- Simmer, stirring occasionally, 3 minutes.
- Stir in minced cilantro and sugar.
- Season with salt and pepper to taste.
- Transfer to a sauce boat and garnish with cilantro leaves.
- Serve sauce warm with soufflé.
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