Red Pepper And Eggplant Soufflé Recipes

EGGPLANT AND RED PEPPER BAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
• Brush eggplant slices with olive oil to coat thinly.
• Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
• Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.

ROASTED RED BELL PEPPERS WITH EGGPLANT (FUNGHETTO)

Steps:

• For the peppers: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking dish or baking sheet with vegetable oil cooking spray. Arrange the peppers, cut side-up, on the baking sheet and drizzle with the olive oil. Bake until the peppers are tender but still holding their shape, about 20 minutes.
• For the eggplant: Heat the vegetable oil over medium-high heat in a 12-inch nonstick skillet. Add the eggplant in batches and cook, stirring frequently, until golden, 15 to 20 minutes. Drain on paper towels and season with salt.
• For the filling: Combine the cooked eggplant, tomato-basil sauce, olives, capers, salt and pepper in a 12-inch nonstick skillet. Bring to a simmer and cook until slightly thickened, about 8 minutes.
• For the topping: In a small bowl, combine the breadcrumbs and Parmesan.
• Preheat the broiler.
• Spoon the filling into the bell peppers and sprinkle the topping over the filling. Drizzle with the olive oil and broil until a golden crust forms, 2 to 3 minutes.

RED PEPPER AND EGGPLANT SOUFFLé

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.

EGGPLANT SOUFFLE

Steps:

• 1. Pre-heat oven to 350.
• 2. Peel & Cube Eggplant. Sauté in butter & a little water until tender. (I use enough water to keep from sticking and let it cook out.)
• 3. Mash eggplant & add onions.
• 4. Beat eggs with milk, salt, pepper & catsup, and then combine with eggplant & onions.
• 5. Toss flour and bread crumbs with cheese and add to other ingredients.
• 6. Pour in greased casserole, top with additional bread crumbs or French fried onions if desired.
• 7. Bake @ 350 for 45 minutes or until set.

PERSIAN EGGPLANT SOUFFLE (GOURMET TODAY)

Steps:

• 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.

EGGPLANT SOUFFLE AU GRATIN

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.

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.

OVEN ROASTED RED BELL PEPPER AND EGGPLANT

Steps:

• Preheat the oven to 200C.
• Arrange the wedges of the eggplant and the red pepper in a baking pan. (A large pan is preferable to facilitate even cooking.)
• Drizzle the oil and sprinkle the seasonings over the vegetables.
• Roast in the oven for around 15 mins (turn with a spatula now and then) until the vegetables are brown around the edges.
• Sprinkle the fresh herbs if you are using them.
• Serve.