This savory Creole Eggplant Souffle is a comforting dish that transforms humble eggplant into an elegant centerpiece. The eggplant is slowly cooked with onions, celery, and garlic until tender, then folded into a rich, creamy sauce thickened with flour and milk. Seasoned with thyme and a hint of cayenne, it offers a subtle kick that defines Creole cooking. Folded with stiffly beaten egg whites, the mixture rises beautifully in the oven to create a light, airy interior contrasted by a crisp, golden-brown top. Its an excellent vegetarian main course or side dish for dinner parties, offering a sophisticated yet homestyle flavor profile that pairs well with a simple green salad or crusty bread.
Creole Eggplant Souffle
Description
This savory Creole Eggplant Souffle is a comforting dish that transforms humble eggplant into an elegant centerpiece. The eggplant is slowly cooked with onions, celery, and garlic until tender, then folded into a rich, creamy sauce thickened with flour and milk. Seasoned with thyme and a hint of cayenne, it offers a subtle kick that defines Creole cooking. Folded with stiffly beaten egg whites, the mixture rises beautifully in the oven to create a light, airy interior contrasted by a crisp, golden-brown top. Its an excellent vegetarian main course or side dish for dinner parties, offering a sophisticated yet homestyle flavor profile that pairs well with a simple green salad or crusty bread.Ingredients
Directions
-
Preheat your oven to 350F (175C). Lightly grease a 1.5-quart souffl dish or casserole dish with butter.
-
In a large skillet over medium heat, melt the butter until it foams slightly.
-
Add the chopped onion, diced celery, and minced garlic to the skillet. Saut over low to medium heat for about 8-10 minutes, or until the onion is translucent and soft.
-
Sprinkle the flour over the vegetables and stir continuously for about 1 minute to cook out the raw flour taste.
-
Add the dried thyme and saut for another minute until the mixture begins to lightly brown.
-
Pour in the milk gradually, whisking constantly to prevent lumps. Add the diced eggplant.
-
Cover the skillet and cook over low heat for 15-20 minutes, stirring occasionally. Add a splash of water if needed to keep the bottom moist. Cook until the eggplant is very tender.
-
Remove the skillet from the heat. Transfer the hot mixture to a large mixing bowl.
-
Add the bread crumbs, grated cheese (if using, as implied by directions), salt, pepper, cayenne, and the 3 egg yolks. Mix well until combined.
-
In a separate clean bowl, beat the 3 egg whites until they form stiff, glossy peaks.
-
Gently fold one-third of the egg whites into the eggplant mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined, being careful not to deflate the mixture.
-
Pour the mixture into the prepared souffl dish. Smooth the top if desired.
-
Bake for 40-45 minutes, or until the souffl is puffed, set, and golden brown on top.
-
Remove from the oven and let stand for 5 minutes before serving immediately.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 379.7kcal
- % Daily Value *
- Total Fat 27.9g43%
- Saturated Fat 16.8g85%
- Cholesterol 68.9mg23%
- Sodium 271.1mg12%
- Total Carbohydrate 28.8g10%
- Dietary Fiber 8.5g34%
- Sugars 6.3g
- Protein 10.6g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
