Egg-Stuffed Eggplant Soufflé
What Started it all:
Egg-stuffed eggplant soufllè. Ingredients: flour. Soufllè powder. Egg. Eggplant sugar tomato
This delightful dish combines the savory flavors of eggplant and egg in a light and airy soufflé. Perfect for a fancy dinner or just a comforting meal at home, this recipe is sure to impress your guests and satisfy your taste buds.
Ingredients
- 2 large eggplants
- 4 tablespoons flour
- 4 tablespoons soufflé powder
- 4 eggs
- 2 tablespoons sugar
- 2 medium tomatoes, diced
- Salt and pepper to taste
- Olive oil for brushing
Instructions
- 1. Preheat your oven to 375°F (190°C).
- 2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch of flesh inside the skin.
- 3. Brush the eggplant halves with olive oil, season with salt and pepper, and place them on a baking sheet.
- 4. Bake in the preheated oven for 20 minutes or until the eggplant is tender.
- 5. While the eggplants are baking, chop the scooped-out eggplant flesh into small pieces.
- 6. In a skillet, sauté the chopped eggplant flesh with a little olive oil until soft and slightly browned. Set aside.
- 7. Separate the egg yolks from the egg whites.
- 8. In a mixing bowl, combine the egg yolks, flour, soufflé powder, sugar, and a pinch of salt. Mix until smooth.
- 9. In another bowl, beat the egg whites until stiff peaks form.
- 10. Gently fold the beaten egg whites into the egg yolk mixture.
- 11. Mix the sautéed eggplant flesh and diced tomatoes into the soufflé mixture.
- 12. Spoon the mixture into the baked eggplant halves, filling them generously.
- 13. Reduce the oven temperature to 350°F (175°C).
- 14. Place the filled eggplants back on the baking sheet and bake for an additional 25-30 minutes, or until the soufflé is puffed and golden brown.
Serve your egg-stuffed eggplant soufflé hot, garnished with fresh herbs if desired. This unique and flavorful dish is a wonderful way to enjoy the rich taste of eggplant combined with the lightness of a soufflé. Enjoy!