HERBED EGGPLANT (AUBERGINE) SOUFFLE
This was the first "soufflé" I'd made, and it came out quite well! (And was actually a LOT easier to make than I'd anticipated.) Steingrim, who dislikes eggplant, loved it. Finally, an eggplant he'll eat! :) The recipe is adapted from Kim D's adopted recipe for "Creole Eggplant Souffle."
Provided by Julesong
Categories Cheese
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F; butter or oil a 1-1/2 quart baking casserole or souffle pan.
- Over medium heat in a large skillet (with a cover) or round French oven (my Le Creuset works wonderfully well), melt butter and oil together, then add the onion, celery, and garlic and saute over low heat until the onion is translucent.
- Sprinkle in the flour and stir well until incorporated.
- Add the basil, oregano, and thyme and saute, stirring, until flour begins to brown.
- Add the milk and the diced eggplant.
- Reduce heat to low, cover, and cook, until the eggplant is very tender, about 15 to 20 minutes; check the mixture every 5 minutes or so and stir, adding water or broth to keep the bottom of the skillet moist.
- Remove from heat and transfer to a large bowl; allow to cool for 5 minutes, stirring occasionally.
- In a bowl, combine the bread crumbs, mozzarella, Parmesan, salt, pepper, and 4 egg yolks and stir well to coat.
- Add yolk mixture to the eggplant mixture and stir well; set aside.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the eggplant mixture.
- Pour soufflé mixture into the buttered casserole or soufflé pan and bake at 350 degrees F for 40 to 45 minutes, or until it is a nice golden brown and is puffy.
- Remove from oven and let sit for 5 minutes, then serve immediately.
Nutrition Facts : Calories 262.2, Fat 14.8, SaturatedFat 7.4, Cholesterol 171.6, Sodium 565.6, Carbohydrate 19.1, Fiber 4.2, Sugar 5.5, Protein 14
EGGPLANT SOUFFLE AU GRATIN
Make and share this Eggplant Souffle Au Gratin recipe from Food.com.
Provided by loof751
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Pare and cube the eggplant. Boil in salted water for 15 minutes. Drain well and mash.
- Add eggs, milk, breadcrumbs, and 3/4 cup cheese. Add salt and pepper to taste.
- Blend well and put in a greased casserole dish.
- Mix crackers and melted butter and sprinkle on top of casserole. Top with remaining 1/4 cup cheese.
- Bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 297.8, Fat 18.6, SaturatedFat 9.6, Cholesterol 127.8, Sodium 351.1, Carbohydrate 26.2, Fiber 5.5, Sugar 5.1, Protein 8.2
EGGPLANT TIMBALE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper. Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and saute until tender, about 3 minutes. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat. Add the peas and marinara sauce and stir to combine. Add the cheeses, basil, and cooked pasta. Set aside.
- Preheat the oven to 350 degrees F. Line the springform pan with the grilled eggplant. Be sure that the slices overlap and hang over the edge of the pan. Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly. Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale. Bake the timbale until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set. To serve, invert the timbale onto a serving plate and remove the springform pan. Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top. Slice and serve.
PERSIAN EGGPLANT SOUFFLE (GOURMET TODAY)
From the terrific cookbook, "Gourmet Today" by Ruth Reichl. This light, airy, and flavourful dish is a unique way to serve eggplant.
Provided by blucoat
Categories Lunch/Snacks
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Put rack in the middle of oven and preheat oven to 350°F Oil a small baking sheet with olive oil. Put the eggplant cut-side down on baking sheet and bake until very tender, about 30 minutes.
- Remove from oven and cool slightly. When eggplant is cool enough to handle, scrape flesh into a food processor; discard skin.
- Puree until smooth. Add egg-yolk, Parmesan, garlic, lemon juice, 3/4 teaspoon salt, and pepper and pulse until blended. Transfer to a bowl.
- Pour melted butter into a 1 1/2-quart gratin dish or 9 1/2-inch deep-dish pie plate and tilt to coat bottom.
- Beat egg white with 1/4 teaspoon salt in a large bowl with an electric mixer at medium speed until they hold stiff peaks.
- Fold one-third of whites into the eggplant mixture to lighten it, then fold in remaining egg whites gently but thoroughly. Spoon mixture into gratin dish.
- Bake until golden and puffed, 25 to 30 minutes. Sprinkle gratin with mint, then scoop into servings and dollop with yogurt.
Nutrition Facts : Calories 233.9, Fat 16.2, SaturatedFat 7.8, Cholesterol 339.7, Sodium 859.3, Carbohydrate 8.6, Fiber 4, Sugar 3.5, Protein 14.5
EGGPLANT GRATIN
From Barefoot Contessa's Food Network television show. The episode was entitled "Memory Lane".
Provided by Juenessa
Categories Vegetable
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Heat about 1/8-inch of olive oil in a very large frying pan over medium heat.
- When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters!
- Transfer the cooked eggplant slices to paper towels to drain.
- Add more oil, heat, and add more eggplant until all the slices are cooked.
- Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
- In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce.
- Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
- Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned.
- Serve warm.
Nutrition Facts : Calories 358.9, Fat 20.8, SaturatedFat 11.3, Cholesterol 158.7, Sodium 803.5, Carbohydrate 22.2, Fiber 7.5, Sugar 10.2, Protein 22.3
BAKED EGGPLANT WITH SHRIMP
In this recipe the eggplant is stuffed with a mixture of rice and shrimp as well as vegetables, then baked. It comes from "Great Cajun Cooking" dotcom.
Provided by threeovens
Categories Lunch/Snacks
Time 50m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, heat butter over medium low heat; saute onions, celery, and green pepper until they begin to soften, about 5 minutes.
- Meanwhile, cut eggplant in half, lengthwise, and scoop out the flesh, leaving about 1/4-inch next to the skin; cut the flesh into 1/2-inch cubes.
- Blend the flour with the butter and vegetables in the skillet to form a roux; season with salt.
- Add the eggplant cubes, cover, and cook over medium heat for about 5 minutes.
- Dissolve the bouillon cubes in the boiling water, then pour into the skillet; add the rice and shrimp and toss.
- Continue to cook, stirring occasionally, until the shrimp is cooked through and opaque.
- Fill the scooped out eggplant shells with the rice and shrimp mixture.
- Combine the bread crumbs with the oil and sprinkle on top of the rice and shrimp mixture.
- Place in a shallow baking dish and bake at 375 degrees F until bread crumbs are golden brown, 20 to 30 minutes.
Nutrition Facts : Calories 649.6, Fat 33.8, SaturatedFat 16.1, Cholesterol 300.7, Sodium 3516.3, Carbohydrate 54.3, Fiber 11.1, Sugar 9.6, Protein 33.9
More about "eggplant souffle recipes"
EGGPLANT-AND-THREE-CHEESE SOUFFLé RECIPE - FOOD & WINE
From foodandwine.com
5/5 (1)Servings 6
- Preheat the oven to 425°. Heat 1 tablespoon of the oil in each of 2 large ovenproof skillets until almost smoking. Season the eggplants with salt and arrange them in the skillets. Add a piece of butter to each and shake the pans over high heat to glaze the eggplants. Transfer the skillets to the oven and roast for about 40 minutes, or until tender and browned.
- Meanwhile, wrap the garlic in foil and roast for about 25 minutes, or until softened. Squeeze the garlic from the skins into a small dish. Leave the oven on.
- Working in 2 batches, puree the roasted eggplant with the garlic in a food processor. Scrape the puree into a bowl.
- In a small skillet, toast the cumin seeds over moderate heat until fragrant, about 40 seconds. Transfer to a mortar or spice grinder and let cool, then grind to a powder. Stir the cumin and 1/2 teaspoon salt into the eggplant puree, then add the egg yolks, Pecorino and Fontina.
PARMESAN AND EGGPLANT SOUFFLé RECIPE | MYRECIPES
From myrecipes.com
3/5
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add eggplant, bell pepper, and onion; sauté 5 minutes or until tender. Stir in 1/4 teaspoon salt; sauté 5 minutes. Set aside.
- Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium saucepan; add milk, stirring with a whisk. Bring to a boil over medium heat, and cook milk mixture for 1 minute or until thick, stirring constantly. Add 3 tablespoons cheese, stirring until cheese melts. Remove from heat; stir in remaining 1/4 teaspoon salt and ground red pepper. Let stand for 15 minutes.
- Combine eggs and egg whites in a medium bowl, stirring with a whisk. Stir in oregano. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Fold in eggplant mixture; pour into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Sprinkle with the remaining 2 tablespoons cheese. Bake at 350° for 30 minutes or until puffy and set. Garnish with parsley, if desired. Serve immediately.
EGGPLANT SOUFFLE | RECIPES FROM A MONASTERY KITCHEN
From monasterykitchen.org
4.8/5 (4)Servings 6
EGGPLANT SOUFFLE - CHEFDECUISINE.COM
From chefdecuisine.com
EGGPLANT SOUFFLE AU GRATIN RECIPE - FOOD NEWS
From foodnewsnews.com
ASTRAY RECIPES: EGGPLANT SOUFFLE'
From astray.com
ASTRAY RECIPES: ANGELICAN EGGPLANT SOUFFLE
From astray.com
EGGPLANT SOUFFLE | FOOD, EGGPLANT, RECIPES
From pinterest.com
EGGPLANT SOUFFLE RECIPE | COOKBOOK CREATE
From cookbookcreate.com
EGGPLANT SOUFFLE | AKIS PETRETZIKIS
From akispetretzikis.com
HOW TO COOK EGGPLANT SOUFFLE - FOOD 2022
From eng.foodsmotion.com
EGGPLANT SOUFFLE - PLAIN.RECIPES
From plain.recipes
MERYL STREEP’S FAVORITE VEGETARIAN DISH — EGGPLANT SOUFFLE ...
From shockinglydelicious.com
EGGPLANT SOUFFLE RECIPE BY FARM.FARES | IFOOD.TV
From ifood.tv
EGGPLANT SOUFFLE RECIPE BY WESTERN.CHEFS | IFOOD.TV
From ifood.tv
RECIPE(TRIED): EGGPLANT SOUFFLE - RECIPELINK.COM
From recipelink.com
EGGPLANT SOUFFLE - RECIPE | COOKS.COM
From cooks.com
7 LIGHT EGGPLANT SOUFFLE RECIPES - FITNESS AND LIGHT ...
From en.totalhealthidaho.com
IFOOD.TV
PICK YOUR OWN EGGPLANT NEAR WARRENTON, VA | PICKYOUROWN.FARM
From pickyourown.farm
HERBED EGGPLANT (AUBERGINE) SOUFFLE - MEDITERRANEAN RECIPES
From fooddiez.com
EGGPLANT SOUFFLE AU GRATIN - MEDITERRANEAN RECIPES
From fooddiez.com
EGGPLANT SOUFFLE - RECIPE | COOKS.COM
From cooks.com
ASTRAY RECIPES: EGGPLANT SOUFFLE
From astray.com
EGGPLANT SOUFFLE - RECIPE | COOKS.COM
From cooks.com
PARMESAN AND EGGPLANT SOUFFLé - LUNCH RECIPES
From fooddiez.com
AUBERGINE (EGGPLANT) SOUFFLé - DONNAFUGATA RECIPES
From donnafugata.it
NONCOLLAPSIBLE EGGPLANT SOUFFLE RECIPE - LOS ANGELES TIMES
From latimes.com
EGGPLANT SOUFFLE RECIPE BY AMERICAN.FOOD.EXPRESS | IFOOD.TV
From ifood.tv
EGGPLANT SOUFFLE - RECIPES - COOKS.COM
From cooks.com
PARMESAN AND EGGPLANT SOUFFLé RECIPE
From crecipe.com
EGGPLANT SOUFFLE - PLAIN.RECIPES
From plain.recipes
EGGPLANT SOUFFLE RECIPE BY LOVE.FOOD | IFOOD.TV
From ifood.tv
EGGPLANT SOUFFLE - RECIPE | COOKS.COM
From cooks.com
EGGPLANT SOUFFLE - PLAIN.RECIPES
From plain.recipes
VEGAN SOUFFLE | I COOK VEGAN FOOD
From icookvegan.wordpress.com
EGGPLANT TIMBALE RECIPE - LOS ANGELES TIMES
From latimes.com
You'll also love