Name: Eggplant Souffle
Yield: 4 servings
Ingredients: 1 medium eggplant; 2 Tbsp. butter; 1 c. milk; 3/4 c. soft breadcrumbs; 1/2 c. grated extra-sharp Cheddar cheese; 1 tsp. Worcestershire sauce; 1 Tbsp. ketchup; 2 Tbsp. flour; 1/2 tsp. salt; 2 eggs, separated; 2 tsp. grated onion

1

Peel eggplant, dice and cook until tender in boiling water. Drain and mash well.

2

Melt butter in saucepan; stir in flour and mix well.

3

Add milk and cook until thick.

4

Add eggplant and cheese and stir.

5

Add onion, breadcrumbs, ketchup, salt and egg yolks. Remove from stove.

6

Beat egg whites until stiff.

7

Fold egg whites into eggplant mixture.

8

Pour into greased souffle dish and set dish into a pan of hot water.

9

Bake at 400u00b0 for 45 minutes.

Eggplant Souffle

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