Eggplant souffle
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Eggplant souffle
  Eggplant    Vegetables    Eggs    Souffles  
Last updated 6/12/2012 12:57:19 AM. Recipe ID 19811. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Eggplant souffle
 Categories: Vegetables, Eggs
      Yield: 8 Servings
      1    Eggplant,small
      3 tb Butter
      3 tb Flour
      1 ts Salt
      1 c  Milk
      2 tb Cheddar cheese,mild,grated
      4    Egg yolks,beaten
      4    Egg whites
  1. Preheat oven to 325'F. 2. Generously grease a 2-quart souffle mold
  with soft butter. 3. Peel and cut the eggplant into 1" cubes. Steam
  in 1/2 cup boiling salted water until soft. Drain and chop very fine
  or put through a food mill. 4. Melt the butter in a large saucepan.
  Stir in flour and salt and stir until bubbly. Slowly add milk,
  stirring as needed. When smooth, add cheese and continue to cook and
  stir until sauce thickens. Remove form heat and cool slightly. Add a
  little of the sauce to the beaten egg yolks and beat until blended.
  Stir mixture into sauce; add prepared eggplant. 5. Beat egg whites
  until stiff and fold into sauce and eggplant mixture. 6. Place a
  large shallow pan of hot water on middle rack of preheated oven. 7.
  Pour souffle mixture into prepared souffle pan, place in pan of hot
  water, and bake for 1 hour, or until firm. 8. Serve plain or with
  sauce made of half sour cream, half mayonnaise, with a bit of fresh
  lemon juice for extra flavor.

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 19811 (Apr 03, 2005)

[an error occurred while processing this directive]