Lois Murray'S Eggplant Souffle
A light and savory eggplant souffle with cheesy and onion flavors, perfect for a vegetarian main or elegant side dish, with a fluffy texture and rich taste.
Ingredients
Instructions
- Peel the eggplant, cut into small pieces, and boil until tender.
- Melt butter in a saucepan, blend in the flour, then gradually add milk, stirring constantly until thickened.
- Add the well-beaten egg yolks, grated cheese, grated onion, salt, and tomato catsup to the sauce.
- Fold in the stiffly beaten egg whites gently into the mixture.
- Pour the mixture into a greased baking dish.
- Bake in a moderate oven for about 30 minutes until puffed and golden.
- Serve immediately.
Tips & Substitutions
For a richer flavor, consider using smoked cheese instead of regular grated cheese. If you prefer a lighter texture, add a pinch of cream of tartar when beating the egg whites. To save time, you can use pre-cooked or frozen eggplant. Make sure to drain excess moisture from the eggplant to prevent a soggy souffle. This dish can also be modified to include herbs for added freshness.
Serving Suggestions
Lois Murray's Eggplant Souffle makes a delightful main course or side dish. Serve it alongside a fresh green salad or pair it with grilled vegetables for a complete vegetarian meal. It pairs beautifully with Crispy Oven Baked Potatoes or can be accompanied by a tangy tomato sauce for added flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the souffle in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through. Avoid microwaving as it may cause the souffle to lose its light texture.
Nutrition & Diet Analysis (per serving)
Each serving of Lois Murray'S Eggplant Souffle contains roughly 531 calories, with 11g protein, 85g carbohydrates, and 17g fat. It is an excellent source of iron (27% of the Daily Value) and protein (21% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 2146mg per serving (93% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this souffle ahead of time?
Yes, you can prepare the mixture a few hours in advance and store it in the refrigerator. However, it's best to fold in the beaten egg whites just before baking to maintain the souffle's light and airy texture.
What can I substitute for eggplant?
If eggplant is unavailable, zucchini or cooked spinach can be used as a substitute. Keep in mind that the flavor and texture will vary, so adjust the seasoning accordingly to complement the alternative vegetable.
Why did my souffle not rise?
A souffle may not rise if the egg whites weren't beaten to stiff peaks or if they were overmixed when folding into the batter. Ensure that the egg whites are at room temperature before beating for better volume, and gently fold them to maintain airiness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).