Include in Print View:

Creole Eggplant Souffle

Creole Eggplant Souffle recipe image
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.
Cooking Method: ,
Cuisine: ,
Courses:
Difficulty: Advanced
Servings: 5
Calories: 379.7
Dietary: Vegetarian
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
  • 2 tablespoons Butter
  • 1 Med Onion, finely chopped
  • 1 Med stalk celery, diced
  • 2 Cloves Garlic, minced
  • 1 tablespoons Unbleached white Flour
  • 1/2 teaspoons Dried Thyme
  • 1/2 cups Whole or low-fat Milk
  • 1 Lg Eggplant , peeled & diced
  • 1/2 cups Fresh, soft bread crumbs
  • 3 Eggs, separated, room temp.
  • 1 ds Cayenne pepper
Directions
  1. 1
    Preheat your oven to 350F (175C). Lightly grease a 1.5-quart souffl dish or casserole dish with butter.
  2. 2
    In a large skillet over medium heat, melt the butter until it foams slightly.
  3. 3
    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.
  4. 4
    Sprinkle the flour over the vegetables and stir continuously for about 1 minute to cook out the raw flour taste.
  5. 5
    Add the dried thyme and saut for another minute until the mixture begins to lightly brown.
  6. 6
    Pour in the milk gradually, whisking constantly to prevent lumps. Add the diced eggplant.
  7. 7
    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.
  8. 8
    Remove the skillet from the heat. Transfer the hot mixture to a large mixing bowl.
  9. 9
    Add the bread crumbs, grated cheese (if using, as implied by directions), salt, pepper, cayenne, and the 3 egg yolks. Mix well until combined.
  10. 10
    In a separate clean bowl, beat the 3 egg whites until they form stiff, glossy peaks.
  11. 11
    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.
  12. 12
    Pour the mixture into the prepared souffl dish. Smooth the top if desired.
  13. 13
    Bake for 40-45 minutes, or until the souffl is puffed, set, and golden brown on top.
  14. 14
    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.

Keywords: eggplant, savory souffl, creole, vegetarian, cajun, bchamel, thyme, cayenne, onion, celery, garlic, baking, comfort food, egg whites, herbs, side dish, main course, make ahead, oven baked, creamy
Read it online: https://www.chefs-mate.com/recipe/creole-eggplant-souffle/