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1
Place eggplant slices in a colander.
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2
Sprinkle with salt and set aside to drain for one hour.
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3
Rinse eggplant under cold water and pat dry.
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4
Turn on broiler.
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5
Arrange eggplant in a single layer in a lightly oiled baking sheet.
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6
Brush with oil and broil 2 inches from heat source 3-5 minutes, or until lightly browned.
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7
Turn slices and broil 3-5 minutes more, or until very tender.
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8
Puree eggplant in a blender or food processor.
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9
Preheat oven to 400F
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10
Melt the butter in a heavy non-stick skillet over medium-low heat.
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11
Saute garlic and scallions 3 minutes.
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12
Stir in flour and cook, stirring, 3 more minutes.
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13
Whisk in the milk in a thin stream.
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14
Simmer, whisking constantly, 5 minutes.
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15
Remove from heat and let mixture cool 5 minutes.
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16
Whisk in egg yolks, Worcestershire sauce, eggplant puree, salt and pepper to taste.
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17
Set aside.
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18
In a bowl with an electric mixer, beat the egg whites with a pinch of salt until frothy.
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19
Add cream of tartar and continue beating until whites hold stiff peaks.
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20
(Do not over beat.)
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21
Stir one third of whites into eggplant mixture.
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22
Fold in remaining whites.
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23
Transfer mixture to a buttered 1-1/2 quart souffle dish.
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24
(Mixture may be refrigerated up to 2 hours at this stage.)
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25
Bake the souffle 40-45 minutes, or until a skewer inserted in center comes out clean.
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26
Serve immediately.
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27
While souffle is baking, make the sauce.
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28
Melt butter in a heavy nonstick skillet over low heat.
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29
Saute onion and garlic 5 minutes.
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30
Add red peppers, tomato puree and water.
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31
Simmer, stirring occasionally, 3 minutes.
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32
Stir in minced cilantro and sugar.
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33
Season with salt and pepper to taste.
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34
Transfer to a sauce boat and garnish with cilantro leaves.
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35
Serve sauce warm with souffle.
