Eggplant Souffle Recipe
Ingredients
| Milk | 1 1/2 Cup (16 tbs) | |
| Cornmeal | 3 Tablespoon | |
| 1 1/2 cups eggplant, cooked and pureed | ||
| Milk powder | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Nutritional yeast | 2 Tablespoon | |
| Oregano | 1/2 Teaspoon | |
| Basil | 1/2 Teaspoon | |
| Eggs | 4 , separated | |
Directions
Heat milk over hot water in double boiler.
Sprinkle corn-meal over milk and stir until smooth, continuing to cook.
Cover.
Let cook gently for 1 hour, stirring occasionally until thickened.
Remove from heat.
Add remaining ingredients, except eggs.
When cool, add egg yolks and blend well.
Fold in stiffly beaten egg whites.
Turn into oiled casserole or oiled custard cups.
Bake at 400° F. for 15 minutes, then lower oven temperature to 325° F. and bake for 30-40 minutes longer, or until center is firm.
Sprinkle corn-meal over milk and stir until smooth, continuing to cook.
Cover.
Let cook gently for 1 hour, stirring occasionally until thickened.
Remove from heat.
Add remaining ingredients, except eggs.
When cool, add egg yolks and blend well.
Fold in stiffly beaten egg whites.
Turn into oiled casserole or oiled custard cups.
Bake at 400° F. for 15 minutes, then lower oven temperature to 325° F. and bake for 30-40 minutes longer, or until center is firm.
Chef
