Red Pepper and Eggplant Soufflé Recipe
This recipe is by Bryan Miller and takes About 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients
- 2 large eggplants (about 2 1/2 pounds)
- 1 1/2 pounds red bell peppers (about 4)
- 1/2 cup ricotta
- 1/4 teaspoon cumin
- 1 tablespoon minced jalapeno peppers, or to taste
- 2 tablespoons chopped fresh coriander (optional)
- Salt and freshly ground pepper to taste
- 8 eggs, separated
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