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Armenian Eggplant Souffle Recipe
|Eggplant||2 1⁄2 Pound (1 Large Piece)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Cayenne pepper||1⁄8 Teaspoon|
|Kelp||1⁄2 Teaspoon, powdered|
|Wheat germ||2 Tablespoon|
|Sesame seeds||2 Tablespoon|
|Yogurt||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1909 Calories from Fat 980
% Daily Value*
Total Fat 112 g171.9%
Saturated Fat 21 g105.2%
Trans Fat 0 g
Cholesterol 755 mg251.7%
Sodium 2572.6 mg107.2%
Total Carbohydrates 109 g36.4%
Dietary Fiber 46.5 g185.9%
Sugars 39.5 g
Protein 132 g263.6%
Vitamin A 31.1% Vitamin C 69%
Calcium 71% Iron 63.7%
*Based on a 2000 Calorie diet
Wash eggplant; peel and slice into one half inch thick slices.
In a heavy 10 inch skillet, add two tablespoons olive oil.
Place over medium heat.
Saute eggplant slices in hot oil, a few at a time, until soft and golden, adding more oil as needed.
Mash the cooked eggplant with a fork.
Add lemon juice and minced garlic.
Add egg yolks and beat mixture until well combined.
Season with salt, cayenne pepper and kelp powder.
Beat egg whites until soft peaks form when beater is raised.
Fold beaten whites into eggplant mixture.
Pour mixture into a one and one half quart casserole which has been lightly oiled and sprinkled with wheat germ.
Place casserole in a preheated oven and bake for 30 to 35 minutes. (During last ten minutes of baking, sprinkle sesame seeds over top of casserole.)
Remove from oven and serve accompanied with yogurt.