Eggplant Souffle Recipe at Edyth Vivian blog

Eggplant Souffle Recipe. Peel and slice eggplant and place in boiling water until tender. 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. Bake for 30 minutes in a 400 degree oven. 2 quart casserole or (best choice) a soufflé dish. Cool it under running water so that you can handle it, then split it in half and let the excess water drain out. Preheat oven to 400 degrees. Place eggplants on baking sheet and cook for 30 minutes, or until soft. Preheat oven to 350 degrees f; Eggplant souffle by the greek chef akis petretzikis. Scrape out all the pulp and mash it well. Fold in the garlic and cook a few. Season it with a teaspoon of salt. Fold in egg whites and turn into generously buttered soufflé dish. Serve immediately in the baking dish. Spoon mixture into gratin dish.

Set a large skillet over moderate heat, add a little olive oil and cook the onions until tender, 5 minutes. Preheat oven to 400 degrees. Serve immediately in the baking dish. Bake for 30 minutes in a 400 degree oven. Fold in the garlic and cook a few. Scrape out all the pulp and mash it well. 2 quart casserole or (best choice) a soufflé dish. Peel and slice eggplant and place in boiling water until tender. 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. Sprinkle with almonds mixed with the same amount of toasted bread crumbs and a little melted butter.

Spicy Beef and Eggplant Soufflé

Eggplant Souffle Recipe 2 quart casserole or (best choice) a soufflé dish. Set a large skillet over moderate heat, add a little olive oil and cook the onions until tender, 5 minutes. Cool it under running water so that you can handle it, then split it in half and let the excess water drain out. Preheat oven to 400 degrees. Scrape out all the pulp and mash it well. 2 quart casserole or (best choice) a soufflé dish. Season it with a teaspoon of salt. 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. Sprinkle with almonds mixed with the same amount of toasted bread crumbs and a little melted butter. Spoon mixture into gratin dish. Preheat oven to 350 degrees f; Fold in egg whites and turn into generously buttered soufflé dish. Fold in the garlic and cook a few. Place eggplants on baking sheet and cook for 30 minutes, or until soft. Serve immediately in the baking dish. Eggplant souffle by the greek chef akis petretzikis.