Aubergine (Egg Plant) Soufflé
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
a look at Florence Sandeman's (who is the Editor of
page to find out why and how she gained her passion
/ 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
the oven to 200ºC, 400ºF, Gas mark 6 and
use half the butter to grease a 1.1L / 2pt soufflé
a large saucepan half filled with water to the boil.
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.
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.
the flour over the browned aubergines and mix well
with a wooden spoon.
from the heat then gradually add the milk. Season
with salt and pepper.
to the heat and cook, stirring, until the mixture
thickens then remove from the heat.
the egg yolks and grated cheese to the aubergine mixture
and blend thoroughly.
a large mixing bowl, whisk the egg whites until stiff.
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.
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.