Creole Eggplant Souffle
Submitted by luke
Puffy Creole eggplant souffle with the holy trinity, fresh basil, cheese, and a kick of cayenne. Light as air with deep Southern flavor in every spoonful.
YIELD
5 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsA souffle might sound fussy, but this Creole version keeps its feet firmly planted in bayou country.
Eggplant gets cooked down with the holy trinity of onion, celery, and garlic, plus fresh basil, parsley, and thyme, until it’s meltingly soft.
Folded with cheese, bread crumbs, egg yolks, and a dash of cayenne, then lifted sky-high by stiff egg whites, it bakes into a golden puff that’s somewhere between comfort food and fine dining.
Serve it the moment it comes out of the oven, because like all souffles, it waits for nobody.
Kitchen Tips
- Make sure the egg whites are at room temperature before beating; they’ll whip up taller and hold more air
- Fold the egg whites into the eggplant mixture gently with a rubber spatula, cutting down through the center and turning the bowl as you go
- Don’t open the oven door during the first 30 minutes of baking, or the souffle may collapse
- A light dusting of breadcrumbs inside the greased baking dish helps the souffle climb the sides evenly
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In a large skillet, heat butter until it foams.
Add the onion, celery, and garlic and sauté over low heat until the onion is translucent.
Sprinkle in the flour, stirring until well blended.
Add the herbs and sauté, stirring until the mixture just begins to brown.
Add the milk and the diced eggplant (about 1½ 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 1½ quart baking casserole or souffle pan.
Bake for 40 to 45 minutes, or until puffed and golden brown.
Let the souffle sit for 5 minutes, then serve at once.
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