Recipe Archives->Cajun->Eggplant Souffle 01

CREOLE EGGPLANT SOUFFLE

2 Tbsp butter 
1 med onion, finely chopped
1 med stalk celery, diced
2 cloves garlic, minced
1 Tbsp unbleached white flour
2 Tbsp minced fresh parsley
1 Tbsp minced fresh basil
1/2 Tbsp dried thyme 
1/2 cup whole or low-fat milk
1 Lg eggplant, peeled & diced
1/2 cup fresh, soft bread crumbs
1 cup cheese firmly packed grated mild white cheese 
3 eggs, separated, room temp
1 dash cayenne pepper

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.   Serves 4-6.

Printable version: eggplant-souffle01.txt.