Creole Eggplant Souffle
2 Tbsp butter
1 med onion, finely chopped
1 med stalk celery, diced
2 cloves garlic, minced
1 Tbsp unbleached white flour
2 Tbsp minced fresh parsley
1 Tbsp minced fresh basil
1/2 Tbsp dried thyme
1/2 cup whole or low-fat milk
1 Lg eggplant, peeled & diced
1/2 cup fresh, soft bread crumbs
1 cup cheese firmly packed grated mild white cheese
3 eggs, separated, room temp
1 dash cayenne pepper
Preheat oven to 350 deg F. In a large skillet, heat butter till it foams. Add
the onion, celery, and garlic and saute over low heat until the onion is
translucent. Sprinkle in the flour, stirring until well blended. Add the herbs
and saute, stirring until the mixture just begins to brown. Add the milk and the
diced eggplant (about 1 1/2 lbs). Cover and cook over low heat, stirring
occasionally, until the eggplant is quite tender. Add a bit of water from time
to time if necessary, just enough to keep the bottom of the skillet moist.
Remove from the heat.
Transfer the mixture to a mixing bowl. Add the bread crumbs, cheese, salt and
pepper to taste, cayenne, and 3 egg yolks. In another bowl, beat the 3 egg
whites until they form stiff peaks, then fold them gently into the eggplant
mixture. Pour the mixture into a well-oiled 1 1/2 qt baking casserole or souffle
pan.
Bake for 40-45 minutes, or until puffed and golden brown. Let the souffle sit
for 5 minutes, then serve at once. Serves 4-6.