Best Herbed Eggplant Aubergine Souffle Recipes

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

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.

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.