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Recipe for eggplant souffle serves 4
INGREDIENTS:
2 big eggplants, stalks pointing to the left or right of the fruit
large cloves elephant garlic, skins on
1 tsp. turmeric
1 tsp. salt
1 tsp. black pepper
2 tbsp. whipping cream
1 oz. mixed garden herbs (parsley and cilantro)
4 large egg yolks, beaten
4 large egg whites, beaten until stiff
1/2 oz. margarine, melted
1 tbsp. all-purpose flour, sifted
1/2 cup whole milk
METHOD:
Preheat oven to 350 F (180 C). Put eggplants on a cookie sheet and bake for 45 minutes until cooked. Add garlic cloves about 10 minutes before cooking time is complete.
Meanwhile, add all-purpose flour to the margarine until a thick paste has been formed. Slowly add the milk and cream until the paste becomes thinner and thinner, but not lumpy. A runny sauce should be formed. Season with salt and black pepper and slowly heat until thickened, stirring continuously. Set aside until needed.
Remove eggplants and garlic from oven. Using a food processor, combine scooped out flesh of eggplants and garlic. Add turmeric, salt, black pepper, parsley, cilantro and egg yolks. Beat until smooth.
Fold in the egg whites until smooth. Pour eggplant mixture into a greased soufflé dish. Bake for 20 minutes until golden on top. Serve hot with a selection of choice vegetables for a family reunion or party with friends.
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