Title: Eggplant Souffle
Categories: Vegetable Eggs
Yield: 8 Servings
| 1 | | Eggplant,small |
| 3 | tb | Butter |
| 3 | tb | Flour |
| 1 | ts | Salt |
| 1 | c | Milk |
| 2 | tb | Cheddar cheese,mild,grated |
| 4 | | Egg yolks,beaten |
| 4 | | Egg whites |
1. Preheat oven to 325'F. 2. Generously grease a 2-quart souffle mold with
soft butter. 3. Peel and cut the eggplant into 1" cubes. Steam in 1/2 cup
boiling salted water until soft. Drain and chop very fine or put through a
food mill. 4. Melt the butter in a large saucepan. Stir in flour and salt
and stir until bubbly. Slowly add milk, stirring as needed. When smooth,
add cheese and continue to cook and stir until sauce thickens. Remove form
heat and cool slightly. Add a little of the sauce to the beaten egg yolks
and beat until blended. Stir mixture into sauce; add prepared eggplant. 5.
Beat egg whites until stiff and fold into sauce and eggplant mixture. 6.
Place a large shallow pan of hot water on middle rack of preheated oven. 7.
Pour souffle mixture into prepared souffle pan, place in pan of hot water,
and bake for 1 hour, or until firm. 8. Serve plain or with sauce made of
half sour cream, half mayonnaise, with a bit of fresh lemon juice for extra
flavor.