Holiday Eats | Herbed Aubergine (Eggplant) Soufflé




This post is sponsored by Stella® Cheese but the content and opinions expressed here are my own.
What makes a dish Holiday worthy? For me, it's something that feels fancy, something I wouldn't normally make - a recipe that might be super labor intensive, using the best of ingredients. In this case, it's a multi-step soufflé, using fresh breadcrumbs and gourmet Stella® cheese


This recipe reminds me of visiting the U.K. - I literally had to look up "aubergine" when I saw it on all the restaurant menus there, only to find out it's just the British term for eggplant. Even if you're not normally an eggplant fan, this recipe is so rich and delicious that I promise it will change your mind! Warm and hearty, it would make the perfect first course for a holiday meal (with ham, turkey or beef tenderloin for the entrée), or, to keep vegetarian, serve the soufflé as the main with a salad and vegetable side. 




HERBED AUBERGINE (EGGPLANT) SOUFFLÉ 
(adapted from geniuskitchen.com)


INGREDIENTS


  • tablespoons  butter
  • teaspoon  olive oil
  • cup chopped sweet onion
  • stalk  celery, diced
  • garlic cloves, minced
  • tablespoons  flour
  • tablespoons minced fresh basil
  • 12teaspoon  dried oregano
  • 12teaspoon  dried thyme
  • 12cup whole milk
  • large  eggplant, peeled and diced (about 1 1/2 pounds)
  • 14cup  chicken broth 
  • 12cup fresh breadcrumb
  • 34cup chopped fresh Stella mozzarella cheese
  • 12cup grated Stella parmesan cheese
  • 14teaspoon  salt
  • 14teaspoon  fresh ground pepper, to taste
  • eggs, separated, at room temperature

DIRECTIONS

  1. Preheat oven to 350 degrees F; butter or oil a 1-1/2 quart baking casserole or soufflé dish, or individual soufflé dishes.
  2. Over medium heat in a large skillet (with a cover) or round French oven (my Le Creuset works wonderfully well), melt butter and oil together, then add the onion, celery, and garlic and saute over low heat until the onion is translucent.
  3. Sprinkle in the flour and stir well until incorporated.
  4. Add the basil, oregano, and thyme and saute, stirring, until flour begins to brown.
  5. Add the milk and the diced eggplant.
  6. Reduce heat to low, cover, and cook, until the eggplant is very tender, about 15 to 20 minutes; check the mixture every 5 minutes or so and stir, adding water or broth to keep the bottom of the skillet moist.
  7. Remove from heat and transfer to a large bowl; allow to cool for 5 minutes, stirring occasionally.
  8. In a bowl, combine the bread crumbs, mozzarella, Parmesan, salt, pepper, and 4 egg yolks and stir well to coat.
  9. Add yolk mixture to the eggplant mixture and stir well; set aside.
  10. In a separate bowl, beat the egg whites until stiff peaks form.
  11. Gently fold the whipped egg whites into the eggplant mixture.
  12. Pour soufflé mixture into the buttered casserole or soufflé dish(es) and bake at 350 degrees F for 40 to 45 minutes, or until it is a nice golden brown and is puffy.
  13. Remove from oven and let sit for 5 minutes, then serve immediately.


What's on your list to make this holiday season? 



5 comments

  1. This looks delicious!! And gives me a reason to use the soufflé cups I purchased simply because they were pretty.

    ReplyDelete
    Replies
    1. Totally! Now I want a big soufflé dish, too :)

      Delete
  2. Now this looks scrumptious! Perfect little soufflés for the holidays ♥

    ReplyDelete
  3. This sounds wonderful. You always have the best recipes!

    ReplyDelete

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