Saturday, 29 September 2012

Aubergine (Eggplant) Souffle

Aubergine, or eggplant as it is known outside of the UK, divides opinions in our home. Liz, as a former vegetarian, really loves it but I am a little unsure. I find it can be a little flavourless and perhaps a little watery. But I was determined to find a way in which I could really enjoy this ingredient. By making a rich egg mix flavoured with the aubergine and then baking it to make a souffle I think I achieved my aim. By baking the souffle in the shell of the aubergine this ensured very little food was wasted and it makes for an interesting looking accompaniment to any meal.

This will be enough to be a side dish for 2 people, or a main meal for 1.


1 aubergine
25g butter
2 tbsp flour
80ml milk
1 egg (separated)
40g gruyere (or any similar cheese)
salt and pepper


1. Begin by scooping out the flesh from the aubergine. Be very careful not to damage the skin.

2. Then fry this flesh in oil or butter until soft and brown.

3. Meanwhile, make a roux by melting the butter in a pan then adding the flour. Slowly add the milk and heat to thicken. Add the egg yolk, cheese, cooked aubergine and seasoning.

4. Whisk the egg white until soft peaks form. When finished, gently fold the egg whites into the mix.

5. Pour the mixture into the aubergine skins and then bake in the oven at 180C for about 30 minutes or until well browned.

The souffle should rise during cooking but it will sink very quickly so try to eat it as soon as possible after cooking!

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