Persian Eggplant Souffle
From midgelet 14 years ago
- 30 minutes to make
- Serves 4
Gourmet Today by Ruth Reichl, 2009." for this unique way of serving eggplant ! AuthorNote: When we revisited this simple Persian-inspired souffle from 1966,we were amazed by how light, airy, and deep-flavored it was. Read more Pair it with a salad, plus some feta, olives, and grilled bread. See less
Ingredients
- olive oil spray shopping list
- 1 eggplant -- (1 1/2 to 1 3/4 pounds) halved lengthwise shopping list
- 6 large eggs -- separated shopping list
- 1/2 cup finely grated parmigiano-Reggiano shopping list
- 1 garlic clove -- minced shopping list
- 2 1/2 tablespoons fresh lemon juice shopping list
- salt shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 2 tablespoons unsalted butter -- melted shopping list
- garnish: -- chopped fresh mint, yogurt shopping list
How to make it
- Put rack in the middle of oven and preheat oven to 350F.
- Oil a small baking sheet with olive oil.
- Put the eggplant cut-side down on baking sheet and bake until very tender, about 30 minutes.
- Remove from oven and cool slightly.
- When eggplant is cool enough to handle, scrape flesh into a food processor; discard skin.
- Puree until smooth.
- add egg-yolk, Parmesan, garlic, lemon juice, 3/4 teaspoon salt, and pepper and pulse until blended.
- Transfer to a bowl.
- Pour melted butter into a 1 1/2-quart gratin dish or 9 1/2-inch deep-dish pie plate and tilt to coat bottom.
- Beat egg white with 1/4 teaspoon salt in a large bowl with an electric mixer at medium speed until they hold stiff peaks.
- Fold one-third of whites into the eggplant mixture to lighten it, then fold in remaining egg whites gently but thoroughly.
- Spoon mixture into gratin dish.
- Bake until golden and puffed, 25 to 30 minutes.
- Sprinkle gratin with mint, then scoop into servings and dollop with yogurt.
- Serves 4 to 6.
People Who Like This Dish 6
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The Rating
Reviewed by 8 people-
A mus t try sounds delicous thanks buches
momo_55grandma
in Mountianview loved it
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I think I started a trend :) - my parents are Croatian and our cuisine is very much like Persian just with other influence's. If you look at history you will see that Croatians left old Persia in 4 A.D.. I find this all interesting and how we are all...more
aussie_meat_pie
in My Kitchen loved it
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I lOOOOOOve Eggplant!
bostyn
in San Diego loved it
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