Savory Cuban Eggplant and Ham Souffle

Eggplant and Ham Souffle Recipe

Overview:

This Eggplant and Ham Souffle recipe, originating from the Cocina Cubana club in Miami via a Cuban culinary influence, promises a light yet savory main dish experience. It combines the richness of eggplant with the savory notes of ham, all bound together in a delightful souffle form.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Servings: Not specified

Ingredients:

• 1 eggplant
• 1/4 lb ham, finely chopped
• 1/4 cup butter
• 2 onions, finely chopped
• 2 cups milk
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/4 tsp pepper
• 4 eggs, separated
• 1 tsp baking powder

Instructions:

1. Prepare the Eggplant:

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   • Cook the eggplant halves in salted water until soft, approximately 15 minutes.
   • Scoop out the pulp and transfer it to a blender or food processor. Grind until smooth.

2. Mix Eggplant and Ham:

   • Combine the ground ham with the eggplant pulp in a mixing bowl.

3. Prepare the White Sauce:

   • In a saucepan, melt the butter and saute the chopped onions until translucent.
   • Transfer the cooked onions to a food processor or blender. Add flour, milk, salt, and pepper. Process until a smooth white sauce is formed.

4. Cook the White Sauce:

   • Return the white sauce mixture to the saucepan. Cook over low heat or using a Baine Marie process until the sauce thickens to the consistency of cream.

5. Combine Ingredients:

   • Add the beaten egg yolks to the ham and eggplant mixture. Mix thoroughly.
   • Gradually add the prepared white sauce to the eggplant and ham mixture. Stir until well combined.

6. Prepare the Egg Whites:

   • In a separate bowl, beat the egg whites until they reach stiff peaks. Slowly incorporate the baking powder as you continue to beat.

7. Incorporate into Mixture:

   • Gently fold the beaten egg whites into the eggplant and ham mixture until evenly distributed.

8. Bake the Souffle:

   • Preheat the oven to 375°F (190°C).
   • Pour the prepared mixture into a souffle dish.
   • Bake for approximately 45 minutes, or until the souffle is puffed and golden brown on top.

9. Serve:

   • Remove from the oven and serve the Eggplant and Ham Souffle immediately while hot.

Nutritional Information (Per Serving):

• Calories: 489.5
• Total Fat: 34.5g
  • Saturated Fat: 19.5g
• Cholesterol: 304.3mg
• Sodium: 1398.4mg
• Total Carbohydrates: 26.7g
  • Fiber: 5.2g
  • Sugar: 3.9g
• Protein: 19.9g

Tips for Success:

• Ensure the eggplant is fully cooked and mashed smoothly for a creamy texture.
• Be gentle when folding in the beaten egg whites to preserve the souffle’s airy consistency.
• Adjust seasoning according to personal preference before baking.

This Eggplant and Ham Souffle recipe is a testament to the fusion of flavors from Cuban cuisine, delivering a dish that’s both comforting and sophisticated. Perfect for a special dinner or brunch, it’s sure to impress with its delicate texture and rich flavors. Enjoy creating this culinary masterpiece in your own kitchen!