Herbed Eggplant Aubergine Souffle Recipes

HERBED EGGPLANT (AUBERGINE) SOUFFLE

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.

CREOLE EGGPLANT (AUBERGINE) SOUFFLE

Steps:

• Preheat oven to 350 deg F.
• In a large skillet, heat butter till it foams.
• Add the onion, celery, and garlic and saute over low heat until the onion is translucent.
• Sprinkle in the flour, stirring until well blended.
• Add the herbs and saute, stirring until the mixture just begins to brown.
• Add the milk and the diced eggplant (about 1 1/2 lbs).
• Cover and cook over low heat, stirring occasionally, until the eggplant is quite tender.
• Add a bit of water from time to time if necessary, just enough to keep the bottom of the skillet moist.
• Remove from the heat.
• Transfer the mixture to a mixing bowl.
• Add the bread crumbs, cheese, salt and pepper to taste, cayenne, and 3 egg yolks.
• In another bowl, beat the 3 egg whites until they form stiff peaks, then fold them gently into the eggplant mixture.
• Pour the mixture into a well-oiled 1 1/2 qt baking casserole or souffle pan.
• Bake for 40-45 minutes, or until puffed and golden brown.
• Let the souffle sit for 5 minutes, then serve at once.