Creole Eggplant (Aubergine) Souffle

1. 1

   Preheat oven to 350 deg F.

2. 2

   In a large skillet, heat butter till it foams.

3. 3

   Add the onion, celery, and garlic and saute over low heat until the onion is translucent.

4. 4

   Sprinkle in the flour, stirring until well blended.

5. 5

   Add the herbs and saute, stirring until the mixture just begins to brown.

6. 6

   Add the milk and the diced eggplant (about 1 1/2 lbs).

7. 7

   Cover and cook over low heat, stirring occasionally, until the eggplant is quite tender.

8. 8

   Add a bit of water from time to time if necessary, just enough to keep the bottom of the skillet moist.

9. 9

   Remove from the heat.

10. 10

    Transfer the mixture to a mixing bowl.

11. 11

    Add the bread crumbs, cheese, salt and pepper to taste, cayenne, and 3 egg yolks.

12. 12

    In another bowl, beat the 3 egg whites until they form stiff peaks, then fold them gently into the eggplant mixture.

13. 13

    Pour the mixture into a well-oiled 1 1/2 qt baking casserole or souffle pan.

14. 14

    Bake for 40-45 minutes, or until puffed and golden brown.

15. 15

    Let the souffle sit for 5 minutes, then serve at once.

* Per serving · 4 servings · Values may vary.

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