Eggplant soufflé

4 servings

30 minutes

Eggplant soufflé is an exquisite dish of Thai cuisine that combines the tenderness of vegetables with rich creamy notes. Eggplants are baked until soft, and then their flesh is transformed into an airy mixture with the addition of cream, eggs, and sautéed onions. The light texture of the soufflé, enriched with the aroma of parmesan, makes it an ideal choice for elegant dinners. Historically, Thai cuisine is renowned for its balance of flavors—sweetness, spiciness, saltiness, and acidity—and this soufflé embodies its sophistication. Served hot as an appetizer, it surprises guests with its velvety consistency and deep flavor. It pairs excellently with fresh herbs or a spicy sauce, revealing new nuances of traditional ingredients.

Energy value per serving

• Calories: 524.9
• Proteins: 14.1g
• Fats: 41.6g
• Carbohydrates: 23.3g

Ingredients

• Eggplants: 4 pc
• Butter: 50 g
• Onion: 1 head
• Cream 23%: 200 ml
• Vegetable oil: 3 tbsp
• Wheat flour: 3 tbsp
• Chicken egg: 2 pc
• Grated Parmesan cheese: 3 tbsp
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Cut the eggplants in half lengthwise and brush with vegetable oil.

   Required ingredients:

   • Eggplants: 4 pieces
   • Vegetable oil: 3 tablespoons

2. Bake in an oven preheated to 200 degrees for 10-12 minutes.

3. While the eggplants are cooking, peel and chop the onion.

4. Melt butter with vegetable oil in a saucepan and sauté the onion for 4-5 minutes.

   Required ingredients:

   • Butter: 50 g
   • Vegetable oil: 3 tablespoons
   • Onion: 1 head

5. Add flour and sauté, stirring, for another 3 minutes.

   Required ingredients:

   • Wheat flour: 3 tablespoons

6. Pour cream (milk) into a saucepan and cook, stirring, for 10 minutes.

   Required ingredients:

   • Cream 23%: 200 ml

7. Remove the eggplants from the oven, carefully scoop out the flesh from the halves, leaving a layer 0.5 cm thick at the bottom.

   Required ingredients:

   • Eggplants: 4 pieces

8. Mix the eggplant flesh with the milk mixture.

   Required ingredients:

   • Eggplants: 4 pieces
   • Cream 23%: 200 ml

9. Separate the yolks from the whites and beat them separately.

   Required ingredients:

   • Chicken egg: 2 pieces

10. Add yolks to the milk mixture.

    Required ingredients:

    • Chicken egg: 2 pieces

11. Salt and pepper, then add the beaten egg whites.

    Required ingredients:

    • Salt:  to taste
    • Ground black pepper:  to taste

12. Grease the baking dish or tray with vegetable oil and place the halved eggplants.

    Required ingredients:

    • Vegetable oil: 3 tablespoons

13. Fill the eggplants with the prepared mixture and sprinkle with parmesan.

    Required ingredients:

    • Grated Parmesan cheese: 3 tablespoons

14. Bake in an oven preheated to 180 degrees for 15 minutes.

15. Serve as a hot appetizer.