Cajun Eggplant Souffle Recipe
Wonderful way to fix eggplant!
Summary
Preparation Time20 MinCooking Time55 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexHealthy++Servings4
SpecialityPart of Menu
Ingredients
2 tb Butter
1 ea Onion finely chopped
1 ea Celery rib diced
2 ea Cloves garlic minced
1 tb Unbleached white flour
2 tb Parsley fresh minced
1 tb Basil fresh minced
1/2 tb Dried thyme
1/2 c Buttermilk
1 ea Eggplant large peeled & diced
1/2 c Soft bread crumbs
1 c White cheese grated firm packed
3 ea Eggs separated @ room temp
1/2 ts Cayenne pepper
Directions
Pre-heat oven to 350 deg-F.
Heat butter till it foams in a large cast iron skillet.
Add onion, celery & garlic then saute over low heat until onion is translucent.
Sprinkle in flour while stirring until well blended.
Add herbs then saute while stirring until mixture just begins to brown.
Add buttermilk & diced eggplant.
Cover & cook over low heat while stirring occasionally, until eggplant is tender.
Add 1/4 cup water from time to time if necessary.
Remove from heat.
Heat butter till it foams in a large cast iron skillet.
Add onion, celery & garlic then saute over low heat until onion is translucent.
Sprinkle in flour while stirring until well blended.
Add herbs then saute while stirring until mixture just begins to brown.
Add buttermilk & diced eggplant.
Cover & cook over low heat while stirring occasionally, until eggplant is tender.
Add 1/4 cup water from time to time if necessary.
Remove from heat.
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