Eggplant (Aubergine) and Ham Souffle Recipe

Name: Eggplant (Aubergine) and Ham Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant, cut in half; 14 lb sweet ham, ground; 14 lb butter; 2 tablespoons onions, chopped fine; 2 cups milk; ½ cup all-purpose flour; 1 teaspoon salt; ¼ teaspoon pepper; 4 eggs, separated and yolks beaten- save whites; 1 teaspoon baking powder

Servings: persons

1
Cook the two eggplant halves in salted water until soft (about 15 min.)
2
Scoop the pulp and put in blender or food processor and grind.
3
Mix the ground ham with the eggplant pulp.
4
Melt the butter and saute the onion.
5
Using a food processor or blender: Pour the cooked onions in the bowl, add flour, milk, salt and pepper and process until a white sauce is made.
6
Cook the sauce in a Baine Marie process or in a saucepan at a very low temperature on top of stove, until thickened to desired consistency of cream.
7
Add the beaten egg yolks to the ham and eggplant mixture.
8
Add the white sauce and mix well.
9
Beat the reserved egg white to merengue consistency, slowly adding the baking powder as you beat.
10
Gently incorporate into the eggplant mixture.
11
Pour into a souffle dish and bake at 375oF for approximately 45 minutes.

14252

kcal

Calories

1459

Fat

Carbs

304

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium eggplant, cut in half, 14 lb sweet ham, ground, 14 lb butter, 2 tablespoons onions, chopped fine, and more.

Yes, Eggplant (Aubergine) and Ham Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Eggplant (Aubergine) and Ham Souffle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions