Creole eggplant souffle

5 servings

Ingredients

Quantity Ingredient
2 tablespoons Butter
Med Onion, finely chopped
Med stalk celery, diced
2 xes Cloves Garlic, minced
1 tablespoon Unbleached white Flour
2 tablespoons Minced fresh parsley
1 tablespoon Minced fresh basil
1½ quart baking casserole or souffle pan.
½ teaspoon Dried Thyme
½ cup Whole or low-fat Milk
Lg Eggplant , peeled & diced
½ cup Fresh, soft bread crumbs
1 cup Grated white cheese *
3 xes Eggs, separated, room temp.
1 dash Cayenne pepper

Directions

* 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 1½ 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 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.

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