Creole Eggplant Soufflecajun, eggs, vegetables 2 tablespoon butter 1 single med onion, finely chopped 1 single med stalk celery, diced 2 single cloves garlic, minced 1 tablespoon unbleached white flour 2 tablespoon minced fresh parsley 1 tablespoon minced fresh basil 1/2 teaspoon dried thyme 1/2 cup whole or low-fat milk 1 single lg eggplant , peeled & diced 1/2 cup fresh, soft bread crumbs 1 cup grated white cheese * 3 single eggs, separated, room temp. 1 dash cayenne pepper * firmly packed grated mild white cheese of your choice Preheat oven to 350 deg F. In a large skillet, heat butter till it foams. Add the onion, celery, and garlic and saute over low heat until the onion is translucent. Sprinkle in the flour, stirring until well blended. Add the herbs and saute, stirring until the mixture just begins to brown. Add the milk and the diced eggplant (about 1 1/2 lbs). Cover and cook over low heat, stirring occasionally, until the eggplant is quite tender. Add a bit of water from time to time if necessary, just enough to keep the bottom of the skillet moist. Remove from the heat. Transfer the mixture to a mixing bowl. Add the bread crumbs, cheese, salt and pepper to taste, cayenne, and 3 egg yolks. In another bowl, beat the 3 egg whites until they form stiff peaks, then fold them gently into the eggplant mixture. Pour the mixture into a well-oiled 1 1/2 qt baking casserole or souffle pan. Bake for 40-45 minutes, or until puffed and golden brown. Let the souffle sit for 5 minutes, then serve at once. Serves 4-6. |
