Herbed Eggplant (Aubergine) Souffle

Health score
5%
Herbed Eggplant (Aubergine) Souffle
70 min.
6
257kcal

Suggestions

Looking for a delicious and elegant way to enjoy eggplant? Look no further than this Herbed Eggplant (Aubergine) Soufflé! This delightful dish is perfect for a fancy dinner party or a cozy family lunch. With its rich, savory flavors and a beautiful golden-brown exterior, it's sure to impress your guests.

This recipe serves six and is ready in about 70 minutes. Each serving contains around 257 calories, making it a satisfying and relatively light main course. Whether you're in the mood for a hearty lunch, a main course for dinner, or a main dish to share with friends, this Herbed Eggplant Soufflé will hit the spot.

To create this delicious dish, you'll need a variety of fresh herbs, including basil, oregano, and thyme. The combination of these herbs infuses the eggplant with a mouthwatering depth of flavor. Paired with a crispy breadcrumb topping and melted cheeses, this soufflé is a symphony of textures and tastes.

So why not give this Herbed Eggplant Soufflé a try? It's a fantastic way to enjoy the unique taste of eggplant and will elevate your dining experience to a whole new level. Happy cooking!

Ingredients

  • 0.5 cup breadcrumbs fresh
  • tablespoons butter 
  • 0.1 teaspoon ground pepper to taste
  • stalk celery diced
  • 0.5 teaspoon thyme dried
  • 1.5 pounds eggplant diced peeled
  •  eggs separated at room temperature
  • tablespoons flour 
  • tablespoons basil fresh minced
  • tablespoons basil fresh minced
  •  garlic clove minced
  • 0.3 teaspoon pepper fresh to taste
  • teaspoon olive oil 
  • 0.5 teaspoon oregano dried
  • 0.5 cup parmesan cheese grated
  • 0.5 teaspoon salt to taste
  • 0.8 cup mozzarella cheese shredded
  • cup onion sweet chopped
  • 0.3 cup vegetable stock 
  • 0.5 cup milk whole

Equipment

  • bowl
  • frying pan
  • oven

Directions

  1. Preheat oven to 350 degrees F; butter or oil a 1-1/2 quart baking casserole or souffle pan.Over medium heat in a large skillet (with a cover) or round French oven (my Le Creuset works wonderfully well), melt butter and oil together, then add the onion, celery, and garlic and saute over low heat until the onion is translucent.
  2. Sprinkle in the flour and stir well until incorporated.
  3. Add the basil, oregano, and thyme and saute, stirring, until flour begins to brown.
  4. Add the milk and the diced eggplant.Reduce heat to low, cover, and cook, until the eggplant is very tender, about 15 to 20 minutes; check the mixture every 5 minutes or so and stir, adding water or broth to keep the bottom of the skillet moist.
  5. Remove from heat and transfer to a large bowl; allow to cool for 5 minutes, stirring occasionally.In a bowl, combine the bread crumbs, mozzarella, Parmesan, salt, pepper, and 4 egg yolks and stir well to coat.
  6. Add yolk mixture to the eggplant mixture and stir well; set aside.In a separate bowl, beat the egg whites until stiff peaks form.Gently fold the whipped egg whites into the eggplant mixture.
  7. Pour souffl mixture into the buttered casserole or souffl pan and bake at 350 degrees F for 40 to 45 minutes, or until it is a nice golden brown and is puffy.
  8. Remove from oven and let sit for 5 minutes, then serve immediately.

Nutrition Facts

Calories257kcal
Protein19.83%
Fat48.59%
Carbs31.58%

Properties

Glycemic Index
89.33
Glycemic Load
3.06
Inflammation Score
-7
Nutrition Score
13.362173888994%

Flavonoids

Delphinidin
97.17mg
Epigallocatechin 3-gallate
0.02mg
Apigenin
0.19mg
Luteolin
0.07mg
Kaempferol
0.32mg
Myricetin
0.33mg
Quercetin
3.97mg

Nutrients percent of daily need

Calories:257.09kcal
12.85%
Fat:14.13g
21.74%
Saturated Fat:7.08g
44.27%
Carbohydrates:20.67g
6.89%
Net Carbohydrates:16.26g
5.91%
Sugar:7.35g
8.17%
Cholesterol:139.9mg
46.63%
Sodium:622.06mg
27.05%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:12.98g
25.95%
Selenium:18.59µg
26.55%
Phosphorus:239.41mg
23.94%
Manganese:0.48mg
23.88%
Calcium:231.84mg
23.18%
Vitamin B2:0.34mg
19.78%
Fiber:4.41g
17.63%
Folate:64.73µg
16.18%
Vitamin K:16.14µg
15.37%
Vitamin B12:0.84µg
14.03%
Vitamin B1:0.2mg
13.16%
Vitamin A:646.08IU
12.92%
Potassium:441.86mg
12.62%
Vitamin B6:0.25mg
12.27%
Zinc:1.65mg
10.99%
Vitamin B5:1.01mg
10.14%
Iron:1.76mg
9.76%
Magnesium:37.27mg
9.32%
Copper:0.17mg
8.73%
Vitamin B3:1.64mg
8.21%
Vitamin E:1.03mg
6.84%
Vitamin D:0.91µg
6.05%
Vitamin C:4.77mg
5.78%
Source:food.com
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