Egg-Stuffed Eggplant Soufflé

Egg-Stuffed Eggplant Soufflé
Chef Brainy
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.


  • 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


  1. 1. Preheat your oven to 375°F (190°C).
  2. 2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch of flesh inside the skin.
  3. 3. Brush the eggplant halves with olive oil, season with salt and pepper, and place them on a baking sheet.
  4. 4. Bake in the preheated oven for 20 minutes or until the eggplant is tender.
  5. 5. While the eggplants are baking, chop the scooped-out eggplant flesh into small pieces.
  6. 6. In a skillet, sauté the chopped eggplant flesh with a little olive oil until soft and slightly browned. Set aside.
  7. 7. Separate the egg yolks from the egg whites.
  8. 8. In a mixing bowl, combine the egg yolks, flour, soufflé powder, sugar, and a pinch of salt. Mix until smooth.
  9. 9. In another bowl, beat the egg whites until stiff peaks form.
  10. 10. Gently fold the beaten egg whites into the egg yolk mixture.
  11. 11. Mix the sautéed eggplant flesh and diced tomatoes into the soufflé mixture.
  12. 12. Spoon the mixture into the baked eggplant halves, filling them generously.
  13. 13. Reduce the oven temperature to 350°F (175°C).
  14. 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!

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