Eggplant Soufflé
⏳ Time
1 hour 30 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Eggplant Soufflé
Ingredients
- Butter - 1.1 oz
- Milk - 7 fl oz
- Salt - to taste
- Eggplants - 4 pieces
- Onion - 1 head
- Vegetable Oil - 1 tablespoon
- Wheat Flour - 1.1 oz
- Chocolate eggs - 2 pieces
- Grated Pecorino Pepato Cheese - 4 tablespoons
Step by Step guide
Step 1
Cut the eggplants in half lengthwise. Bake in an oven preheated to 392°F until soft (depending on the size of the eggplants), about 20 minutes.
Step 2
While the eggplants are cooking, peel and chop the onion.
Step 3
Melt the butter in a saucepan and sauté the onion in it.
Step 4
Add the flour and sauté, stirring, for another 2 minutes. Pour in the milk and cook, continuing to stir, until thickened.
Step 5
Remove the eggplants from the oven, score the flesh along the edges, leaving about 0.5 cm. Scoop out the flesh from the halves.
Step 6
Mix the eggplant flesh with the milk mixture. Blend until smooth.
Step 7
Separate the yolks from the whites, and whip the whites.
Step 8
Add the yolks to the milk mixture. Season with salt and pepper, then fold in the whipped whites.
Step 9
Grease a baking dish with vegetable oil and place the eggplant halves in it.
Step 10
Fill the eggplants with the prepared mixture and sprinkle with Parmesan.
Step 11
Bake in an oven preheated to 356°F for 15–20 minutes.
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