Creole Eggplant (Aubergine) Souffle Recipe
Description:
Indulge in the rich flavors of Creole cuisine with this delightful Creole Eggplant Souffle recipe! Bursting with savory goodness, this dish combines tender eggplant, aromatic herbs, and a hint of spice to create a souffle that’s as comforting as it is flavorful. Perfect for sharing with loved ones, this recipe is sure to become a favorite at your table.
Nutritional Information (Per Serving):
- Calories: 148.3
- Fat Content: 8.7g
- Saturated Fat Content: 3.9g
- Cholesterol Content: 201.6mg
- Sodium Content: 101.2mg
- Carbohydrate Content: 11.4g
- Fiber Content: 4g
- Sugar Content: 3.9g
- Protein Content: 7.5g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Butter |
| 1 | Onion |
| 1 | Celery |
| 2 | Garlic cloves |
| 1 | Unbleached white flour |
| 2 tbsp | Fresh parsley |
| 1 tbsp | Fresh basil |
| 1/2 tsp | Dried thyme |
| 1 | Eggplant |
| 1/2 cup | Fresh corn |
| 1 | Egg (whole) |
| 3 | Eggs (separated) |
| To taste | Salt and pepper |
| To taste | Cayenne pepper |
| 1/2 cup | Low-fat milk |
| 1/2 cup | Bread crumbs |
| 1/2 cup | Cheese (grated) |
Instructions:
-
Preheat Oven: Preheat your oven to 350°F (175°C).
-
Prepare Skillet: In a large skillet, heat the butter over medium heat until it foams.
-
Saute Vegetables: Add the chopped onion, celery, and minced garlic to the skillet. Saute over low heat until the onion turns translucent.
-
Add Flour: Sprinkle in the unbleached white flour, stirring continuously until well blended.
-
Incorporate Herbs: Add the fresh parsley, basil, and dried thyme to the skillet. Saute until the mixture just begins to brown and becomes aromatic.
-
Combine with Eggplant: Stir in the diced eggplant and fresh corn. Cover and cook over low heat, stirring occasionally, until the eggplant is tender. Add a splash of water if needed to keep the bottom of the skillet moist.
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Transfer Mixture: Remove the skillet from heat and transfer the mixture to a mixing bowl.
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Add Seasonings and Binders: To the mixing bowl, add bread crumbs, grated cheese, salt, pepper, cayenne pepper, and 3 egg yolks. Mix well to combine.
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Beat Egg Whites: In a separate bowl, beat the 3 egg whites until they form stiff peaks.
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Fold Egg Whites: Gently fold the beaten egg whites into the eggplant mixture until fully incorporated.
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Prepare Baking Dish: Grease a 1 1/2-quart baking casserole or souffle pan with butter or cooking spray.
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Fill Baking Dish: Pour the eggplant mixture into the prepared baking dish, spreading it out evenly.
-
Bake: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the souffle is puffed and golden brown on top.
-
Serve: Remove the souffle from the oven and let it sit for 5 minutes before serving. Serve warm and enjoy the delicious flavors of Creole Eggplant Souffle!
Cooking Tips:
- Be sure to dice the eggplant into uniform pieces for even cooking.
- Adjust the amount of cayenne pepper according to your desired level of spiciness.
- Serve the souffle immediately after baking for the best texture and flavor.
Keywords: Creole, < 60 Mins, Oven
Recipe Category: Vegetable
Recipe Source: lovewithrecipes.com
Yield: 6 servings
Total Time: 1 hour (Prep Time: 15 minutes, Cook Time: 45 minutes)
Indulge in the rich flavors of Creole cuisine with this delightful Creole Eggplant Souffle recipe! Bursting with savory goodness, this dish combines tender eggplant, aromatic herbs, and a hint of spice to create a souffle that’s as comforting as it is flavorful. Perfect for sharing with loved ones, this recipe is sure to become a favorite at your table. Preheat your oven to 350°F (175°C). In a large skillet, heat the butter over medium heat until it foams. Add the chopped onion, celery, and minced garlic to the skillet. Saute over low heat until the onion turns translucent. Sprinkle in the unbleached white flour, stirring continuously until well blended. Add the fresh parsley, basil, and dried thyme to the skillet. Saute until the mixture just begins to brown and becomes aromatic. Stir in the diced eggplant and fresh corn. Cover and cook over low heat, stirring occasionally, until the eggplant is tender. Add a splash of water if needed to keep the bottom of the skillet moist. Remove the skillet from heat and transfer the mixture to a mixing bowl. To the mixing bowl, add bread crumbs, grated cheese, salt, pepper, cayenne pepper, and 3 egg yolks. Mix well to combine. In a separate bowl, beat the 3 egg whites until they form stiff peaks. Gently fold the beaten egg whites into the eggplant mixture until fully incorporated. Grease a 1 1/2-quart baking casserole or souffle pan with butter or cooking spray. Pour the eggplant mixture into the prepared baking dish, spreading it out evenly. Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the souffle is puffed and golden brown on top. Remove the souffle from the oven and let it sit for 5 minutes before serving. Serve warm and enjoy the delicious flavors of Creole Eggplant Souffle! Be sure to dice the eggplant into uniform pieces for even cooking. Adjust the amount of cayenne pepper according to your desired level of spiciness. Serve the souffle immediately after baking for the best texture and flavor. Creole, < 60 Mins, Oven Vegetable lovewithrecipes.com
