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Eggplant and Walnut Puff Recipe
|Milk||1 Cup (16 tbs)|
|Eggs||4 , separated|
|Walnuts||2 Tablespoon, chopped|
|Nutmeg||1 Pinch, grated|
|Black pepper||To Taste, freshly ground|
Serving size: Complete recipe
Calories 1165 Calories from Fat 742
% Daily Value*
Total Fat 85 g130.3%
Saturated Fat 35.7 g178.7%
Trans Fat 0 g
Cholesterol 965.3 mg
Sodium 386.1 mg16.1%
Total Carbohydrates 68 g22.5%
Dietary Fiber 18.6 g74.6%
Sugars 25.2 g
Protein 45 g90.4%
Vitamin A 49.2% Vitamin C 17.7%
Calcium 45.2% Iron 41.1%
*Based on a 2000 Calorie diet
Bake the whole eggplant for 30 minutes or until pulp is soft.
Remove from oven and reduce oven heat to 375°F.
Meanwhile, melt the butter in a pan, stir in the flour and cook for 1 minute.
Gradually add the milk, stirring continuously until thick and smooth.
Remove the sauce from the heat.
Lightly beat the egg yolks and add to the sauce with the walnuts, nutmeg and pepper.
Split the eggplant, scrape out the pulp, mash well and stir it into the sauce.
Beat the egg whites until stiff and fold them into the sauce.
Pour the mixture into an oiled souffle dish and bake for 45 minutes.