Eggplant soufflé
4 servings
90 minutes
Eggplant soufflé is a delicate and aromatic dish of Greek cuisine that harmoniously combines the silky texture of baked eggplant, the richness of creamy sauce, and the lightness of whipped egg whites. The roots of this dish trace back to Mediterranean culinary traditions where eggplants are widely used to create incredible flavor variations. The delicate soufflé with a subtle nutty flavor of parmesan is perfect as a light hot dish or an original appetizer. It is served directly in halved eggplants, making it aesthetically appealing and convenient to eat. The balanced taste, softness of texture, and delightful aroma make this dish worthy of a festive dinner or a cozy family lunch.
1
Cut the eggplants in half lengthwise. Bake in an oven preheated to 200 degrees until soft (depending on the size of the eggplants), about 20 minutes.
- Eggplant: 4 pieces
2
While the eggplants are cooking, peel and chop the onion.
- Onion: 1 head
3
Melt butter in a saucepan and sauté the onion in it.
- Butter: 30 g
- Onion: 1 head
4
Add flour and sauté, stirring, for another 2 minutes. Pour milk into the saucepan and cook, continuing to stir, until thickened.
- Wheat flour: 30 g
- Milk: 200 ml
5
Remove the eggplants from the oven, cut the flesh along the edge, leaving about 0.5 cm. Scoop out the flesh from the halves.
- Eggplant: 4 pieces
6
Mix the eggplant pulp with the milk mixture. Blend it.
- Milk: 200 ml
7
Separate the yolks from the whites, beat the whites.
- Chicken egg: 2 pieces
8
Add yolks to the milk mixture. Season with salt and pepper, then fold in the beaten egg whites.
- Chicken egg: 2 pieces
- Salt: to taste
9
Grease the baking dish with vegetable oil and place the halved eggplants in it.
- Vegetable oil: 1 tablespoon
10
Fill the eggplants with the prepared mixture and sprinkle with parmesan.
- Grated Parmesan cheese: 4 tablespoons
11
Bake in an oven preheated to 180 degrees for 15-20 minutes.
