ETHNIC DAY -- American - Creole Eggplant Soufflé

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* Exported from MasterCook *

 

Creole Eggplant Soufflé

 

Recipe By : Nava Atlas's American Harvest, 114

Serving Size : 4 Preparation Time :0:00

Categories : American Cheese And Eggs

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons butter

1 medium onion -- finely chopped

1 medium stalk celery -- finely diced

2 cloves garlic -- minced

1 tablespoon unbleached white flour

2 tablespoons fresh parsley -- minced

1 tablespoon fresh basil leaf -- minced

OR 1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 cup whole or low-fat milk

1 large eggplant (about 1 1/2 pounds) -- peeled and diced

1/2 cup fresh, soft whole-grain bread crumbs

1 cup mild white cheese of your choice -- firmly packed grated

Salt and freshly ground black pepper

A few grains cayenne pepper

3 eggs -- separated, room temp

 

Preheat the oven to 350° F.

 

In a large skillet, heat the butter until it foams. Add the onion, celery, and

garlic and sauté over low heat until the onion is translucent. Sprinkle in the

flour, stirring until well blended. Add the herbs and sauté, stirring until the

mixture just begins to brown. Add the milk and the eggplant dice. Cover and cook

over low heat, stirring occasionally, until the eggplant is quite tender. Add a

bit of water from time to time if necessary, just enough to keep the bottom of

the skillet moist. Remove from the heat.

 

Transfer the mixture to a mixing bowl. Add the bread crumbs, cheese, salt and

pepper to taste, cayenne, and egg yolks. Beat the egg whites until they form

stiff peaks, then fold them gently into the eggplant mixture. Pour the mixture

into a well-oiled 1 1/2 quart baking casserole or soufflé pan. Bake for 40 to 45

minutes, or until puffed and golden brown. Let the soufflé sit for 5 minutes,

then serve at once.

 

 

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NOTES : Eggplant is not a native American vegetable, but it is presumed to have

arrived in colonial Virginia as part of the slave trade. Thomas Jefferson was an

early proponent of eggplant, but it has failed to become part of any American

cuisine, save for the Creole. Since the eggplant grew abundantly in the are of

New Orleans and was sold in the famous French Market, Creole cooks developed

some wonderful ways with it.