Eggplant Souffle - Souffle de Berenjena


1 stewed eggplant

2 eggs separated

½ cup shredded Monterrey Jack cheese

¼  cup Parmesan cheese


Stew eggplant as directed but without the ham. Remove from heat.

Place in food processor or mixer and mash. Add egg yolks and cheeses. Beat egg whites until dry and fold, very gently. The idea is to let the egg whites fill the mixture with air bubbles. If you mix it in or stir it in, it breaks up the bubbles and the souffle never rises.

Pour onto oiled or buttered souffle dish and bake for about 20 minutes at 350°F. or until it rises and top is golden. Take out carefully so that the souffle doesn't cave in. 

Serve as soon as possible.

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