Sunday, July 08, 2007

Spicy Eggplant Souflee

Ingredients
1 large eggplant

1 tablespoon unsalted butter plus additional for buttering tin
2 1/2 tablespoons all purpose flour
1tbsp crushed red pepper flakes
1teaspoon Italian seasoning
2 tablespoons fat free sour cream, mixed with 5 tbsp water (emulsion)
1 tablespoon crumbled feta cheese
1teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon Dijon mustard
2 egg whites

2 egg yolks

Method For Eggplant

Cut end off eggplant.

Chop into 1-2 inch pieces

Fry for 6 minutes in hot seasoned oil

and

Boil in 2 cups water with 1/2 teaspoon salt until eggplant is tender.
Drain and mash.

Set aside.


METHOD for souflee

1. Butter baking tin.
2. Dust bottom with flour mixture, knocking out excess.

3. Sprinkle bottom with a little of the Parmesan Plus
4. Melt butter in a 1- to 1 1/2-quart heavy saucepan over moderately high heat.
5. Add flour and crushed red pepper flakes
6. Cook, stirring, 2 minutes.
7. Whisk in sour cream emulsion (mixture will temporarily look curdled) and bring to a simmer, whisking, then cook, whisking constantly, until thick and smooth, about 3 minutes.
8. Transfer to a bowl with the eggplant and mix

Add cheese, salt, pepper, mustard, chili powder, Italian seasoning, and egg yolks, after tempering (adding eggplant mixture slowly so egg does not curdle- see pic)

stirring until mixture is well blended.

9. Cool to room temperature, about 15 minutes.
10. Meanwhile, put oven rack in middle position and preheat to 350°F.
11. Beat egg whites in a small deep bowl by hand with a fork at high speed until it just barely holds stiff

peaks.
12. Stir one fourth of whites into soufflé mixture to lighten, then fold in remaining whites gently but thoroughly.

13. Spoon baking tin.

14. Bake soufflé until puffed and golden,
Bake for 30-40 minutes at 350°F or until a knife inserted in center comes out clean.15. Cool in pan on a rack just until warm.

2 comments:

Chennette said...

I am so impressed. This looks very good. Love eggplant in new ways.

Marsha said...

I know! and it's delicious too!

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