Eggplant Souffle

Here is a recipe that i will be using at our next dinner party.

Eggplant Souffle

Ingredients

4 Large eggplants
8 eggs
8 oz of goat cheese or brie
3/4 cup of milk
Zest of one lemon
1/4 cup of Parsley chopped and stems removed
1 1/2 teaspoon of ground yellow mustard
1/2 teaspoon of cumin
a pinch of fresh grated nutmeg
salt and pepper to taste

Directions

Preheat oven to 400 degrees.

Cut 3 of the large egg plants in half and place cut side down on a parchment lined baking sheet. Place in the oven and roast until the skin has been come chard. Remove from oven and let cool.

Next slice the remaining eggplant from top to bottom into 16 ribbon like slices. Place slices on another parchment lined baking sheet, salt and pepper to taste and place in the oven and roast until golden brown, about 3 minutes or so. Remove from the oven and let cool. Reduce oven to 350 degrees.

Once the half eggplants have cooled, using a spoon remove the pulp from the eggplant into a large bowl.

In another bowl whisk together the eggs, lemon zest and the milk until combined. Next add the mustard, nutmeg, cumin and parsley. Now add the eggplant pulp into the egg mixture and whisk to combine.

You are going to need 8 ramekins and deep baking dish.

Take the sliced eggplants and line each of the ramekins with two slices, chris crossing them at the bottom, and letting the excess hang over the sides. You be closing up the ramekins with the excess once filled. Next spoon the eggplant mixture in filling it about a little less the half. Now crumb either goat cheese or brie into ramekins then top off with more eggplant mixture and then close off the top with the eggplant slices that are hanging over the sides. Repeat with the remaining ramekins.

Place filled ramekins into a deep baking dish and fill half way up with water. Place in the oven and bake for about 40 minutes or until eggplant mixture has set.

Remove ramekins from the bath and let cool until you are able to handle the ramekins. Now place the ramekins open side down on a plate and un-mold the eggplant souffle from the ramekins.

Serve

Enjoy cooking