Eggplant Soufflé
Eggplant Soufflé is an moderately easy dinner. Made with 2 large eggplants, 1 large bay leaf, 1 tbsp. butter, 1/2 c. milk and 1/8 tsp. pepper, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
👨🍳 Instructions
Peel and slice eggplants.
Cook in 2 quarts boiling water with salt, bay leaf and cloves for about 20 minutes or until tender. Drain and discard bay leaf and cloves.
Mash eggplants in bowl and add butter, eggs, milk, seasonings, grated cheese and unbuttered bread crumbs.
Stir well.
Place in greased baking dish.
Sprinkle top with buttered crumbs.
Bake in moderate oven (350° to 375°) until firm and brown on top, 15 to 20 minutes.
Serve at once. Serves 6.
🍷 Perfect Pairings
Complete your meal with these
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