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Aubergine (Eggplant) Souffle�� Veg�� HT�� MC�� 45mins

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Serves�� 4� � �Hot�� Vegetarian� Vegetables� Main Course

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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

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Instructions

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

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

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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.

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4. Heat the remaining butter in a large saucepan over a high heat, add the drained

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

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

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

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

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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.

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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.

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