Angelican eggplant souffle
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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