Creole Eggplant Souffle

* Exported from MasterCook *

Creole Eggplant Souffle

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegetables Side Dish
Vegetarian

Amount Measure Ingredient -- Preparation Method
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2 tablespoon Butter
Med stalk celery -- diced
1 tablespoon Unbleached white Flour
1 tablespoon Minced fresh basil
1/2 cup Whole or low-fat Milk
1/2 cup Fresh -- soft bread crumbs
Eggs, separated -- room temp.
Med Onion -- finely chopped
Cloves Garlic -- minced
2 tablespoon Minced fresh parsley
1/2 teaspoon Dried Thyme
Lg Eggplant -- peeled & diced
1 cup Grated white cheese *
1 dash Cayenne pepper

* firmly packed grated mild white cheese of your choice
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.

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