* Exported from MasterCook *
Eggplant Souffle
Recipe By :Chef/Owner Ana Sortun, Oleana [restaurant], Cambridge, MA
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lbs eggplant
1/4 cup salt
1 cup milk
1 onion -- (outer layer only, peeled)
2 cloves garlic -- peeled
1 bay leaf
7 Tbs butter
1/2 cup flour
1/8 tsp freshly grated nutmeg
1/2 tsp sumac
1/4 tsp black pepper
1/2 cup grated asiago cheese
1/2 cup fresh dill -- chopped
4 eggs -- separated
Peel eggplants with vegetable peeler and cube.
Boil large sauce pan of water and add salt. Add eggplant and reduce heat
to medium high. Cook until eggplant is soft. Drain.
Puree in food processor until smooth. Add pepper. Measure 2 1/2 cups of
puree and set aside.
Bring milk, onion, garlic and bay leaf to a boil over medium high heat.
Remove from heat and steep 10 minutes, then remove onion, garlic and bay
leaf.
Melt 4 T butter over medium high until it starts to foam, then whisk in
1/4 C flour. Whish until mixture is golden brown, then add hot milk and
whisk until thick and doughy. Add nutmeg and sumac. Add cheese, dill and
egg yolks. Add eggplant puree.
Heat oven to 400.
Beat egg white to stiff peaks, then fold into the eggplant mixture.
Butter and flour eight 6-oz ramekins and fill each 3/4 to top with
eggplant mixture.Bake until golden brown and tall, about 20 minutes.
Dust with more sumac, and serve with greek yogurt and warm pita bread.
Serves 8
Cuisine:
"Mediterranean"
Source:
"Spice: Flavors of the Eastern Meditteranean by Ana Sortun"
S(Formatted by Chupa Babi):
"June 2013"
Yield:
"8 six-ounce ramekins"
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Per Serving (excluding unknown items): 243 Calories; 16g Fat (57.9%
calories from fat); 9g Protein; 18g Carbohydrate; 4g Dietary Fiber; 144mg
Cholesterol; 3443mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 25000 0 0
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