Egg-Stuffed Eggplant Soufflé
What Started it all:
Egg-stuffed eggplant soufllè
This delightful eggplant soufflé is a culinary masterpiece that combines the rich, earthy flavors of eggplant with the fluffy, savory goodness of a classic soufflé. Perfect for a sophisticated dinner party or a special family meal, this dish will impress your guests and satisfy your taste buds.
Ingredients
- 2 medium eggplants
- 4 large eggs
- 1 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon nutmeg
- 1/2 cup milk
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1/4 teaspoon cream of tartar
Instructions
- Prepare the Eggplants: Preheat your oven to 375°F (190°C). Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch thick shell. Reserve the flesh. Place the eggplant shells on a baking sheet, brush them with olive oil, and bake for 20 minutes or until tender. Set aside to cool.
- Make the Soufflé Base: Chop the reserved eggplant flesh into small pieces. In a skillet over medium heat, melt the butter and add the chopped eggplant. Cook until the eggplant is soft, about 5-7 minutes. Sprinkle the flour over the cooked eggplant and stir well to combine. Cook for another 2 minutes. Gradually add the milk, stirring constantly until the mixture thickens. Remove from heat.
- Prepare the Egg Mixture: Separate the egg yolks from the whites. In a large bowl, whisk the egg yolks. Gradually add the eggplant mixture to the yolks, stirring continuously. Stir in the Parmesan cheese, ricotta cheese, chopped basil, parsley, salt, pepper, garlic powder, and nutmeg. Mix well.
- Whip the Egg Whites: In a separate bowl, add the cream of tartar to the egg whites. Using an electric mixer, beat the egg whites until stiff peaks form.
- Combine and Bake: Gently fold the beaten egg whites into the eggplant mixture until fully incorporated. Spoon the mixture into the prepared eggplant shells. Increase the oven temperature to 400°F (200°C). Bake the stuffed eggplants for 20-25 minutes or until the soufflé is puffed and golden brown.
Serve your egg-stuffed eggplant soufflé immediately while it's still puffed and airy. This dish pairs beautifully with a crisp green salad and a glass of chilled white wine. Enjoy the blend of textures and flavors in every bite!