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  Recipe Home » Vegetables » Creole Eggplant Souffle
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  Creole Eggplant Souffle
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 506
Ingredients:
2 tbsp Butter
1 each Med Onion, finely chopped
1 each Med stalk celery, diced
2 each Cloves Garlic, minced
1 tbsp Unbleached white Flour
2 tbsp Minced fresh parsley
1 tbsp Minced fresh basil
1/2 tsp Dried Thyme
1/2 cup Whole or low-fat Milk
1 each Lg Eggplant , peeled & diced
1/2 cup Fresh, soft bread crumbs
1 cup Grated white cheese *
3 each Eggs, separated, room temp.
1 dash Cayenne pepper
Instructions:
* 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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