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Recipe for :

Aubergine (Egg Plant) Soufflé

This is one of the recipes which we have been given permission to reproduce by another of the UK recipe sites, Recipes4us. It is a big site with a wealth of information and recipes. If you would like to have a look at their website click here.

Have a look at Florence Sandeman's (who is the Editor of Recipes4us) Biography page to find out why and how she gained her passion for cooking.


50g / 2oz Butter
450g / 1lb Aubergines (egg plant)
1 tbsp Vinegar
2 tbsp Plain Flour
150ml / 5fl.oz. Milk
Salt and White Pepper
3 large Eggs, separated
75g / 3oz Gruyere Cheese, grated

  • Preheat the oven to 200ºC, 400ºF, Gas mark 6 and use half the butter to grease a 1.1L / 2pt soufflé dish.
  • Bring a large saucepan half filled with water to the boil.
  • Meanwhile, peel the aubergines and cut the flesh into chunks and place in the saucepan of boiling water together with the vinegar and boil for 2 minutes. Drain in a colander then chop finely. Set aside.
  • Heat the remaining butter in a large saucepan over a high heat, add the drained aubergines and brown quickly, shaking the pan from time to time to prevent sticking.
  • Sprinkle the flour over the browned aubergines and mix well with a wooden spoon.
  • Remove from the heat then gradually add the milk. Season with salt and pepper.
  • Return to the heat and cook, stirring, until the mixture thickens then remove from the heat.
  • Add the egg yolks and grated cheese to the aubergine mixture and blend thoroughly.
  • In a large mixing bowl, whisk the egg whites until stiff.
  • Add one large spoonful of the egg white mixture to the aubergine mixture to lighten it a little then fold in the remaining egg white with a metal spoon or spatula.
  • Turn the mixture into the prepared soufflé dish then place on a baking tray and cook in the middle of the oven for 25 minutes until risen and golden. Serve immediately.

Serves 4