I had gotten a lovely eggplant in my CSA box this week. I really don’t have time in the week to go all out and make a parmesan like I had originally wanted to do. I like to experiment and try new and interesting things with the produce I get from HighCross Farm.
I decided to try my hand at a savory souffle. Keep in mind some savory souffles don’t rise as high as dessert souffles due to the fact they may contain big pieces of veg, heavy cream etc… This souffle doesn’t rise as high, but is really nice and light. This is definitely for the eggplant lover.
I took this beauty…
and turned it into this…
- 1 eggplant
- Juice of a lemon
- 1 C water
- 2 tablespoons butter
- 1 C Milk
- 2 tablespoon of flour
- 3/4 C bread crumbs
- 1/2 C grated cheese
- 1 tablespoon ketchup
- 1.5 tablespoon grated onion
- 1 teaspoon Salt
- 2 egg yolks, beaten
- 2 egg whites, stiffly beaten
Put lemon juice and water into a large bowl. Peel and dice eggplant and let soak in the lemon juice/water mixture.
Cook eggplant in a large sauce pan in 1/4 C water until soft.
In large pot or dutch oven, heat butter until melted and add flour. Wisk for about a minute and a half (this will help get rid of the floury taste). Add milk and wisk until thick.
Add cooked eggplant (drain it first), bread crumbs, cheese, ketchup, onion and salt. Stir in egg yolks.
Fold in egg whites and pour into a greased 1.5 quart casserole dish.
Bake at 350 for 45 mins.
Do not get alarmed if this does not rise really high, it’s not supposed to. You will see when you spoon out a serving how light and airy it turns out.
This gets really golden brown and crispy on top. Very nice. Enjoy!