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Aubergine (Eggplant) Souffle   Veg   HT   MC   45mins


Serves   4     Hot   Vegetarian  Vegetables  Main Course



   50g/2oz Butter

   450g/1lb Aubergines (eggplant)

   1 tbsp Vinegar

   2 tbsp Plain Flour

   150ml/5fl.oz. Milk

   Salt and White Pepper

   3 large Eggs, separated

   75g/3oz Gruyere Cheese, grated




1. Preheat the oven to 200C, 400F, Gas mark 6 and use half the butter to grease a 1.1L/2pt soufflé dish.


2. Bring a large saucepan half filled with water to the boil.


3. 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.


4. Heat the remaining butter in a large saucepan over a high heat, add the drained aubergines and brown quickly, shaking the pan from time to time to prevent sticking.


5. Sprinkle the flour over the browned aubergines and mix well with a wooden spoon and cook for 1-2 minutes.


6. Gradually add the milk stirring constantly, season with salt and cook, stirring, until the mixture thickens then remove from the heat.


7.  Add the egg yolks and grated cheese to the aubergine mixture and blend thoroughly. Set aside.


8. In a large mixing bowl, whisk the egg whites until stiff.


9. 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.


10. 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.



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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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