Eggplant soufflé
Eggplant soufflé | Epicurian Time. A unique twist on traditional, serving 6, with a blend of flavors and a silky texture. Perfect for special occasions or dinner parties.
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Cooking tools:
- Ramekin
- Baking dish
- Egg separator
- Hand mixer
- Mixing bowl
- Whisk
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Fine-mesh sieve
- Oven
- Stove
- Colander
- Spatula
Ingredients
- 1 tablespoon butter, softened
- 1 tablespoon flour
- 1 eggplant, about 1 pound
- 2 teaspoons olive oil
- 1/4 cup finely chopped onion
- 1 teaspoon finely minced garlic
- 2 teaspoons flour
- 1 teaspoon cornstarch
- 1 1/2 cups milk
- salt
- freshly ground pepper
- 6 eggs yolks
- 1/2 cup finely chopped parsley
- 6 egg whites
- 1/4 teaspoon cream of tartar
- marinara sauce, or tomato sauce
- recipeIngredient ends
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