Eggplant Soufflé
1 hour Recipe Yield:
6 servings Difficulty:
Medium recipe
Eggplant soufflé - a recipe for French cuisine, eggplant soufflé can be cooked in portioned dishes, served in it, or in a baking dish.
Recipe Ingredients
Cooking Recipe
For the eggplant soufflé recipe, wash the eggplant, cut into 4 pieces, salt and set aside for 10 minutes.
Grind the garlic in a mortar with nutmeg, salt and black pepper. Whisk cream and eggs separately.
Squeeze the eggplant, add water and cook over medium heat until soft. When the eggplants are cooked, mash them, and then beat them with cream, egg and spices. Separately, prepare the sauce for the eggplant soufflé.
Pour flour into a dry hot frying pan, and dry it slightly, then add butter and fry until slightly brown. Pour the milk into the flour in a thin stream, stirring constantly, preferably with a whisk, so that there are no lumps. Next to the milk, add grated cheese. When the cheese is melted and the sauce becomes homogeneous, mix it into the eggplant mass.
Preheat the oven to 180°C (355°F), grease the preheated baking dish with butter, pour the mixture into the dish and bake for 30 minutes. Serve eggplant soufflé hot to the table.