Eggplant Souffle Au Gratin
Elevate your dinner table with this Eggplant Soufflé Au Gratin, a show-stopping dish that combines the silky richness of eggplant purée with the delicate fluffiness of a classic soufflé. This recipe features a savory blend of Parmesan and Gruyère cheeses, aromatic garlic, and a touch of thyme, all baked to golden perfection under a crispy breadcrumb topping. The secret lies in the light, airy texture achieved by folding whipped egg whites into the creamy eggplant-béchamel mixture. Perfect as a sophisticated entrée or a luxurious side dish, this soufflé impresses with its depth of flavor and elegant presentation. Serve straight from the oven for a warm, comforting dish that’s as stunning as it is delicious.
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Recipe Information
Ingredients
- 2 large eggplants
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1.5 cups whole milk
- 1 cup Parmesan cheese
- 4 large eggs
- 2 cloves garlic
- 1 teaspoon thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup breadcrumbs
- 1 cup Gruyère cheese
Instructions
Preheat the oven to 375°F (190°C). Grease a 2-quart baking dish or soufflé dish with butter, then coat the interior lightly with breadcrumbs to prevent sticking.
Peel and dice the eggplants into 1-inch cubes. Heat the olive oil in a large skillet over medium heat, then add the diced eggplants. Cook for 8-10 minutes, stirring occasionally, until the eggplant is soft and slightly golden. Set aside to cool slightly.
In a separate saucepan, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds, then stir in the flour gradually to form a roux. Cook for 1 minute, whisking constantly.
Slowly pour in the milk, whisking continuously to create a smooth béchamel sauce. Cook for 3-4 minutes until thickened. Remove from heat and stir in the Parmesan cheese, thyme leaves, salt, and black pepper.
Blend the cooked eggplant in a food processor or blender until smooth. Add the eggplant purée to the béchamel sauce and mix well.
Separate the eggs into whites and yolks. Stir the yolks into the eggplant mixture, ensuring they are fully incorporated.
In a clean, dry bowl, whisk the egg whites to stiff peaks. Gently fold the whipped egg whites into the eggplant mixture, maintaining as much volume as possible.
Transfer the mixture into the prepared dish. Sprinkle the top with breadcrumbs, followed by the shredded Gruyère cheese.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the soufflé is puffed up and set.
Serve immediately for the best texture and flavor.
Nutrition Facts
Calories |
2531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.7 g | 219% | |
| Saturated Fat | 82.2 g | 411% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1115 mg | 372% | |
| Sodium | 5245 mg | 228% | |
| Total Carbohydrate | 137.3 g | 50% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 49.7 g | ||
| Protein | 128.3 g | 257% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 2946 mg | 227% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3106 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
