Herbed Eggplant Aubergine Souffle
Elevate your dinner table with this delicate yet flavor-packed Herbed Eggplant Aubergine Soufflé—a sophisticated twist on a classic French favorite. This recipe artfully combines the smoky richness of roasted eggplant with the creamy decadence of a Parmesan-infused béchamel sauce, enhanced by fresh parsley and thyme for a fragrant herbal touch. Light and airy egg whites are gently folded in to create a soufflé that rises beautifully in individual ramekins, making it an impressive yet approachable dish for any occasion. Perfect for vegetarians or anyone seeking a unique savory creation, this soufflé pairs wonderfully with a crisp side salad or a chilled glass of white wine. Ready in just over an hour, it’s the perfect centerpiece for a cozy, elegant dinner.
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Recipe Information
Ingredients
- 2 medium-sized Eggplant (aubergine)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Butter (unsalted)
- 3 tablespoons All-purpose flour
- 1.25 cups Whole milk
- 0.5 cup Parmesan cheese (grated)
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Fresh thyme leaves
- 4 large Egg yolks
- 4 large Egg whites
- 0.25 teaspoon Cream of tartar (optional)
Instructions
Preheat the oven to 400°F (200°C).
Pierce the eggplants a few times with a fork, place them on a baking sheet, and roast for 30-40 minutes, turning occasionally, until the flesh is soft. Let cool slightly.
Scoop the flesh out of the eggplants and mash until smooth. Set aside to cool completely.
Reduce the oven temperature to 375°F (190°C) and grease 4 ramekins (8-ounce size) with butter. Dust with a little flour or grated Parmesan cheese to coat, then shake out the excess.
In a medium saucepan, melt the butter over low heat. Whisk in the flour and cook, stirring constantly, for 2 minutes to create a roux.
Gradually whisk in the milk and cook until the mixture thickens and begins to bubble. Remove from heat and stir in the Parmesan cheese, parsley, thyme, salt, and pepper.
Beat the egg yolks lightly in a small bowl and slowly whisk them into the béchamel mixture. Stir in the cooled eggplant purée until fully combined.
In a clean mixing bowl, whip the egg whites until soft peaks form. If desired, add cream of tartar to stabilize the whites.
Gently fold one-third of the whipped egg whites into the eggplant mixture to lighten it. Carefully fold in the remaining egg whites in two batches, taking care not to deflate the mixture.
Divide the soufflé mixture evenly among the prepared ramekins, filling each about three-quarters full.
Place the ramekins on a baking sheet and bake for 20-25 minutes, or until the soufflés have risen and are golden brown. Avoid opening the oven during baking.
Serve immediately, garnished with a sprig of fresh parsley or thyme if desired.
Nutrition Facts
Calories |
1759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.7 g | 160% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 4156 mg | 181% | |
| Total Carbohydrate | 77.5 g | 28% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 37.5 g | ||
| Protein | 89.5 g | 179% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 1838 mg | 141% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 2360 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
