Persian Eggplant Souffle (Gourmet Today)

From the terrific cookbook, "Gourmet Today" by Ruth Reichl. This light, airy, and flavourful dish is a unique way to serve eggplant.

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

•  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

Directions

1. 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.
2. Remove from oven and cool slightly. When eggplant is cool enough to handle, scrape flesh into a food processor; discard skin.
3. Puree until smooth. Add egg-yolk, Parmesan, garlic, lemon juice, 3/4 teaspoon salt, and pepper and pulse until blended. Transfer to a bowl.
4. 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.
5. Beat egg white with 1/4 teaspoon salt in a large bowl with an electric mixer at medium speed until they hold stiff peaks.
6. 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.
7. Bake until golden and puffed, 25 to 30 minutes. Sprinkle gratin with mint, then scoop into servings and dollop with yogurt.