Aubergine souffles recipe
Recipe for aubergine souffles
Cook 3 big, heavy, whole aubergines (eggplants), in a preheated oven at about 200°C (400°F, gas 6) for 15-20 minutes until tender. Cut the aubergines in half, remove the flesh and chop it up with a knife. Press the flesh through a sieve or puree in a blender and add an equal quantity of reduced bechamel sauce. Bind with egg yolks and season with salt, pepper and grated nutmeg. At the last moment, fold in very stiffly whisked egg whites. Fill the aubergine cases with the mixture and arrange them in a gratin dish. Sprinkle with Parmesan cheese, if desired, and cook in a preheated oven at 200°C (400°F, gas 6) for about 10 minutes.
For aubergine souffles ala hongroise, add 2 tablespoons chopped onion softened in butter to the filling and season with paprika.