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.
1
Cut the eggplants in half lengthwise and brush with vegetable oil.
- Eggplant: 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.
- Butter: 50 g
- Vegetable oil: 3 tablespoons
- Onion: 1 head
5
Add flour and sauté, stirring, for another 3 minutes.
- Wheat flour: 3 tablespoons
6
Pour cream (milk) into a saucepan and cook, stirring, for 10 minutes.
- 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.
- Eggplant: 4 pieces
8
Mix the eggplant flesh with the milk mixture.
- Eggplant: 4 pieces
- Cream 23%: 200 ml
9
Separate the yolks from the whites and beat them separately.
- Chicken egg: 2 pieces
10
Add yolks to the milk mixture.
- Chicken egg: 2 pieces
11
Salt and pepper, then add the beaten egg whites.
- Salt: to taste
- Ground black pepper: to taste
12
Grease the baking dish or tray with vegetable oil and place the halved eggplants.
- Vegetable oil: 3 tablespoons
13
Fill the eggplants with the prepared mixture and sprinkle with parmesan.
- Grated Parmesan cheese: 3 tablespoons
14
Bake in an oven preheated to 180 degrees for 15 minutes.
15
Serve as a hot appetizer.
