Eggplant Souffle Recipes

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EGG SOUFFLE



Egg Souffle image

This simple dish can be made the night before and then popped in the oven for brunch. It's packed with cheese goodness and topped with a crunchy cornflake crust.

Provided by CARRIE5171

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 14h20m

Yield 8

Number Of Ingredients 9

16 slices white bread, with crusts trimmed
8 ounces shredded Cheddar cheese
1 ½ cups shredded Swiss cheese, divided
7 eggs
3 cups milk
½ teaspoon onion powder
½ teaspoon Dijon mustard
3 cups cornflakes cereal
¼ cup margarine, melted

Steps:

  • Lightly butter a 9x13 inch baking dish. Cut bread slices into 1/2 inch cubes. Line bottom of pan with one half of bread cubes. Sprinkle cheddar cheese and 1 cup Swiss cheese on top of bread cubes, reserve 1/2 cup Swiss cheese. Spread remaining bread cubes on top of cheese.
  • Mix the eggs, milk, onion powder and mustard. Pour egg mixture over the bread. Sprinkle the remaining 1/2 cup cheese over the egg mixture. Cover with foil and refrigerate overnight.
  • The next morning, preheat oven to 375 degrees F (190 degrees C). Place cornflakes in a bowl and drizzle with melted margarine. Spread cornflakes on top of casserole.
  • Bake in preheated oven for 30 minutes covered, then uncover and bake for an additional 15 minutes.

Nutrition Facts : Calories 521.3 calories, Carbohydrate 40.8 g, Cholesterol 218.5 mg, Fat 28.5 g, Fiber 1.5 g, Protein 25.6 g, SaturatedFat 13.4 g, Sodium 803.7 mg, Sugar 8.4 g

HERBED EGGPLANT (AUBERGINE) SOUFFLE



Herbed Eggplant (Aubergine) Souffle image

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."

Provided by Julesong

Categories     Cheese

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 19

2 tablespoons butter
1 teaspoon olive oil
1 cup chopped sweet onion
1 stalk celery, diced
3 garlic cloves, minced
2 tablespoons flour
2 tablespoons minced fresh basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 cup whole milk
1 large eggplant, peeled and diced (about 1 1/2 pounds)
1/4 cup chicken broth or 1/4 cup vegetable broth
1/2 cup fresh breadcrumb
3/4 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/2 teaspoon salt, to taste
1/4 teaspoon fresh ground pepper, to taste
1/8 teaspoon cayenne pepper, to taste
4 eggs, separated, at room temperature

Steps:

  • 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.

Nutrition Facts : Calories 262.2, Fat 14.8, SaturatedFat 7.4, Cholesterol 171.6, Sodium 565.6, Carbohydrate 19.1, Fiber 4.2, Sugar 5.5, Protein 14

EGGPLANT SOUFFLE AU GRATIN



Eggplant Souffle Au Gratin image

Make and share this Eggplant Souffle Au Gratin recipe from Food.com.

Provided by loof751

Categories     Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 large eggplant
2 beaten eggs
1/2 cup milk
1/2 cup dry breadcrumbs
1 cup shredded American cheese
1/4 cup melted butter
3/4 cup crushed Ritz cracker

Steps:

  • Pare and cube the eggplant. Boil in salted water for 15 minutes. Drain well and mash.
  • Add eggs, milk, breadcrumbs, and 3/4 cup cheese. Add salt and pepper to taste.
  • Blend well and put in a greased casserole dish.
  • Mix crackers and melted butter and sprinkle on top of casserole. Top with remaining 1/4 cup cheese.
  • Bake at 350 degrees for 30 minutes.

Nutrition Facts : Calories 297.8, Fat 18.6, SaturatedFat 9.6, Cholesterol 127.8, Sodium 351.1, Carbohydrate 26.2, Fiber 5.5, Sugar 5.1, Protein 8.2

RED PEPPER AND EGGPLANT SOUFFLé



Red Pepper and Eggplant Soufflé image

Provided by Bryan Miller

Categories     dinner, main course

Time 1h15m

Yield Serves 8

Number Of Ingredients 8

2 large eggplants (about 2 1/2 pounds)
1 1/2 pounds red bell peppers (about 4)
1/2 cup ricotta
1/4 teaspoon cumin
1 tablespoon minced jalapeno peppers, or to taste
2 tablespoons chopped fresh coriander (optional)
Salt and freshly ground pepper to taste
8 eggs, separated

Steps:

  • Preheat oven to 400 degrees. Butter well and chill 8 1 1/4-cup souffle dishes.
  • Place eggplants on baking sheet and cook for 30 minutes, or until soft. Meanwhile, roast red peppers by placing them atop an ignited gas burner, turning often until skin blackens; if you do not have gas burner this can be done under electric broiler.
  • Scoop flesh and seeds from the eggplant when it has cooled slightly and place it in colander. Wash blackened skin off peppers, then core and seed. Set aside.
  • Place eggplants and peppers in food processor or blender. Add ricotta, cumin, jalapeno peppers, coriander, salt and pepper. Puree well. Taste for seasoning and transfer to bowl.
  • Add yolks to mixture and combine well with wire whisk. In another bowl whisk whites until they form soft peaks. Fold 1/4 of whites into mixture, then remainder. Do not overwork. Taste for seasoning.
  • Place souffle dishes on baking sheet and fill to rim with mixture. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully. Bake for approximately 10 minutes.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 667 milligrams, Sugar 8 grams, TransFat 0 grams

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