Eggplant Soufflé With Cilantro Sauce Recipes

HERBED EGGPLANT (AUBERGINE) SOUFFLE

Steps:

• Preheat oven to 350 degrees F; butter or oil a 1-1/2 quart baking casserole or souffle pan.
• Over medium heat in a large skillet (with a cover) or round French oven (my Le Creuset works wonderfully well), melt butter and oil together, then add the onion, celery, and garlic and saute over low heat until the onion is translucent.
• Sprinkle in the flour and stir well until incorporated.
• Add the basil, oregano, and thyme and saute, stirring, until flour begins to brown.
• Add the milk and the diced eggplant.
• Reduce heat to low, cover, and cook, until the eggplant is very tender, about 15 to 20 minutes; check the mixture every 5 minutes or so and stir, adding water or broth to keep the bottom of the skillet moist.
• Remove from heat and transfer to a large bowl; allow to cool for 5 minutes, stirring occasionally.
• In a bowl, combine the bread crumbs, mozzarella, Parmesan, salt, pepper, and 4 egg yolks and stir well to coat.
• Add yolk mixture to the eggplant mixture and stir well; set aside.
• In a separate bowl, beat the egg whites until stiff peaks form.
• Gently fold the whipped egg whites into the eggplant mixture.
• Pour soufflé mixture into the buttered casserole or soufflé pan and bake at 350 degrees F for 40 to 45 minutes, or until it is a nice golden brown and is puffy.
• Remove from oven and let sit for 5 minutes, then serve immediately.

SPICY ROASTED EGGPLANT WITH TOMATOES AND CILANTRO

Steps:

• Preheat oven to 350°F. Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet. Roast eggplant until flesh is soft, about 1 hour. Cool slightly. Using spoon, scoop pulp from eggplant halves into medium bowl; mash. Discard skins.
• Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until golden brown, about 6 minutes. Add ginger and stir 1 minute. Add tomatoes and next 4 ingredients; sauté 5 minutes to blend flavors. Add eggplant and stir until slightly thickened, about 5 minutes. Remove from heat. Stir in cilantro. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)

EGGPLANT SOUFFLE

Steps:

• 1. Pre-heat oven to 350.
• 2. Peel & Cube Eggplant. Sauté in butter & a little water until tender. (I use enough water to keep from sticking and let it cook out.)
• 3. Mash eggplant & add onions.
• 4. Beat eggs with milk, salt, pepper & catsup, and then combine with eggplant & onions.
• 5. Toss flour and bread crumbs with cheese and add to other ingredients.
• 6. Pour in greased casserole, top with additional bread crumbs or French fried onions if desired.
• 7. Bake @ 350 for 45 minutes or until set.

EGGPLANT SOUFFLE AU GRATIN

Steps:

• Pare and cube the eggplant. Boil in salted water for 15 minutes. Drain well and mash.
• Add eggs, milk, breadcrumbs, and 3/4 cup cheese. Add salt and pepper to taste.
• Blend well and put in a greased casserole dish.
• Mix crackers and melted butter and sprinkle on top of casserole. Top with remaining 1/4 cup cheese.
• Bake at 350 degrees for 30 minutes.