Aubergine Souffle

Photo: flickr user avlxyz

Ingredients

2 mediums Aubergines

Salt

1 tablespoon Canola oil

1 cup Chopped red onion

1 cup Chopped green bell pepper

1 teaspoon Chopped fresh oregano

teaspoon (or ¼ dried oregano)

1 Egg yolk

2 teaspoons Lemon juice

3 tablespoons Grated Parmesan cheese

1/2 teaspoon Pepper

1 tablespoon Bread crumbs

3 Egg whites

Preparation

Preheat the oven to 425 degrees. Spray a baking sheet with nonstick vegetable coating and set aside.

Slice the aubergines in half lengthwise, and sprinkle the inside of each half with a little salt. Allow the aubergine to sweat on paper towels for about 20 minutes.

Place the aubergine cut side down on the prepared baking sheet and bake for 40 minutes, until quite soft. Remove the aubergine from the oven and scoop out the pulp. Discard the skins and set pulp aside.

Heat the oil in a 10-inch skillet over medium heat. Add the onion and pepper and saute for about 15 minutes, or until onion is translucent. Add the aubergine pulp and the oregano to the skillet, and saute for 10 more minutes. Transfer the hot vegetables to a bowl and beat in, with an electric mixer, the egg yolk, lemon juice, 2 tablespoons Parmesan cheese, 1/4 teaspoon salt, and the pepper. Cover the bowl and place the aubergine mixture in the refrigerator to cool.

Spray a 1-quart souffle dish with nonstick vegetable coating and sprinkle with the bread crumbs. Whip the egg whites until stiff and carefully fold them into the cooled aubergine mixture. Turn into the prepared dish and sprinkle the top with the remaining 1 tablespoon of Parmesan cheese. Place the souffle in the oven, and immediately turn down to 375 degrees and bake for 25 minutes, until firm but not dry. The top will get quite brown.

This recipe serves 8.

Comments:This recipe takes advantage of the rich flavor of aubergine without adding any unnecessary calories. It is a delicious side dish to ham or seafood.

HOW TO EAT LIKE A SOUTHERNER AND LIVE TO TELL THE TALE by Courtney Parker