�
�
�
Aubergine (Eggplant) Souffle�� Veg��
HT��
MC��
45mins
�
Serves��
4�
� �Hot��
Vegetarian� Vegetables� Main Course
��
Ingredients:
��
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
��
Instructions
��
1.
Preheat the oven to 200C, 400F, Gas mark 6 and use half the butter to grease a
1.1L/2pt souffl� 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 souffl� dish, place on a baking tray and
cook in the middle of the oven for 25 minutes until risen and golden. Serve immediately.
�
|