Aubergine (Eggplant) Souffle Veg
Vegetarian Vegetables Main Course
450g/1lb Aubergines (eggplant)
1 tbsp Vinegar
2 tbsp Plain Flour
Salt and White Pepper
3 large Eggs, separated
75g/3oz Gruyere Cheese, grated
Preheat the oven to 200C, 400F, Gas mark 6 and use half the butter to grease a
1.1L/2pt soufflé dish.
Bring a large saucepan half filled with water to the boil.
Meanwhile, peel the aubergines and cut the flesh into chunks. Add to the boiling
water together with the vinegar and cook for 1 minute. Drain well in a colander
then rinse under cold water. Dry on kitchen paper then chop.
Heat the remaining butter in a large saucepan over a high heat, add the drained
and brown quickly, shaking the pan from time to time to prevent
Sprinkle the flour over the browned aubergines and mix well with a wooden spoon
and cook for 1-2 minutes.
Gradually add the milk stirring constantly, season with salt and cook, stirring, until the mixture thickens then remove
from the heat.
Add the egg yolks and grated cheese to the aubergine mixture and blend
thoroughly. Set aside.
In a large mixing bowl, whisk the egg whites until stiff.
Fold in one large spoonful of the egg white mixture to the aubergine mixture to
lighten it then quickly mix in the remaining egg white.
Turn the mixture into the prepared soufflé dish, place on a baking tray and
cook in the middle of the oven for 25 minutes until risen and golden. Serve immediately.