Angelican eggplant souffle

Yield: 4 servings

Measure Ingredient
Dwigans fwds07a
1 large Eggplant
½ teaspoon Salt
2 tablespoons Flour
2 tablespoons Butter
1 cup Light cream at room temp
½ teaspoon Freshly ground black pepper
½ cup Grated parmesan cheese
4 larges Egg yolks -- beaten
4 larges Egg whites -- beaten till
Stiff

Preheat oven to 450. Bake the whole eggplant until it is charred and soft, about 30 minutes. Remove it and reduce the oven temperature to 375. Cool the eggplant, peel and mash itthoroughly with salt. In a medium sized saucepan, melt the butter and quickl Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman

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