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EGGPLANT SOUFFLÉ
Serves: 6
1 tablespoon butter, softened 1
tablespoon flour 1 eggplant, about 1 pound 2 teaspoons olive oil
1/4 cup finely chopped onion 1 teaspoon finely minced garlic 2
teaspoons flour 1 teaspoon cornstarch 1 1/2 cups milk salt and
freshly ground pepper 6 eggs yolks 1/2 cup finely chopped parsley 6
egg whites 1/4 teaspoon cream of tartar marinara sauce, or tomato sauce
Preheat the oven to 375 degrees Brush the interior of a 6-cup
soufflé mold with the softened butter. Cut the eggplant in half
lengthwise. Place on a baking sheet. Brush eggplant with a teaspoon of olive
oil. Bake 20 to 30 minutes or until eggplant is soft to touch. Remove the
eggplant from the oven. Scrape away the inner pulp and discard The skin. Chop
the pulp. There should be about a cup. Cover and set aside. In a heavy
saucepan heat the remaining oil. Add the onions and garlic. Cook briefly while
stirring, until onions are wilted. Stir in the flour and cornstarch. Add the
milk. Cook while whisking until sauce becomes thick. Tranfer the Bubbly sauce
to a large mixing bowl. Season with salt and pepper and chopped parsley. Mix
egg yolks, and eggplant pulp into the thick cream sauce. Using an electric
beater, whip the egg whites and cream of tartar until stiff And glossy. Do not
overbeat. Gently fold into cream sauce mixture. Pour and scrape the mixture
into the prepared soufflé mold. Place on a baking sheet. Cook in the
middle of the oven for 20 to 30 minutes. Heat marinara sauce or tomato sauce.
Serve with the soufflé.
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