Persian Eggplant Souffle (Gourmet Today) Recipe

Name: Persian Eggplant Souffle (Gourmet Today)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil flavored cooking spray or olive oil; 1 eggplant, halved lengthwise ((1 1/2 to 1 3/4 pounds); 6 large eggs (separated ); 1/2 cup finely grated parmigiano-reggiano cheese; 1 garlic clove (minced ); 2 1/2 tablespoons fresh lemon juice; 1 teaspoon salt, divided; 1/4 teaspoon fresh ground black pepper; 2 tablespoons unsalted butter (melted ); chopped of fresh mint, for garnish; yogurt, for garnish

Servings: persons

olive oil flavored cooking spray or olive oil
1 eggplant, halved lengthwise ((1 1/2 to 1 3/4 pounds)
6 large eggs (separated )
1/2 cup finely grated parmigiano-reggiano cheese
1 garlic clove (minced )
2 1/2 tablespoons fresh lemon juice
1 teaspoon salt, divided
1/4 teaspoon fresh ground black pepper
2 tablespoons unsalted butter (melted )
chopped of fresh mint, for garnish
yogurt, for garnish

1
Put rack in the middle of oven and preheat oven to 350u00b0F Oil a small baking sheet with olive oil. Put the eggplant cut-side down on baking sheet and bake until very tender, about 30 minutes.
2
Remove from oven and cool slightly. When eggplant is cool enough to handle, scrape flesh into a food processor; discard skin.
3
Puree until smooth. Add egg-yolk, Parmesan, garlic, lemon juice, 3/4 teaspoon salt, and pepper and pulse until blended. Transfer to a bowl.
4
Pour melted butter into a 1 1/2-quart gratin dish or 9 1/2-inch deep-dish pie plate and tilt to coat bottom.
5
Beat egg white with 1/4 teaspoon salt in a large bowl with an electric mixer at medium speed until they hold stiff peaks.
6
Fold one-third of whites into the eggplant mixture to lighten it, then fold in remaining egg whites gently but thoroughly. Spoon mixture into gratin dish.
7
Bake until golden and puffed, 25 to 30 minutes. Sprinkle gratin with mint, then scoop into servings and dollop with yogurt.

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: olive oil flavored cooking spray or olive oil, 1 eggplant, halved lengthwise ((1 1/2 to 1 3/4 pounds), 6 large eggs (separated ), 1/2 cup finely grated parmigiano-reggiano cheese, and more.

Yes, Persian Eggplant Souffle (Gourmet Today) 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.

Persian Eggplant Souffle (Gourmet Today)

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