Ingredients

  • 1 aubergine bake, purée for 1c
  • 3 tablespoons butter, unsalted
  • 30 grams plain flour
  • 225 milliliters milk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon chives finely chop
  • ½ teaspoon dried chervil
  • ¼ teaspoon nutmeg
  • 4 large eggs separated
  • 1 egg white
  • Garnish
  • 1 teaspoon paprika
  • 2 tablespoons Ghee 4T butter, clarified
  • 2 tablespoons chives finely chop
  • Fresh chervil sprigs

Directions

1. Trim off stem of aubergine. Place in a shallow baking dish and bake at 400*F/200*C/GM 6 for 45 minutes or until nice and soft. Scoop out flesh and drain to remove excess moisture. Purée until smooth. Measure out 1 cup purée.
2. Place baking sheet in oven. Prepare soufflé dish(s) with butter and fine bread crumbs.
3. Melt butter then add flour and cook until lightly brown. Remove from heat and slowly add milk. Mix until smooth. Heat until mixture thickens. Remove from heat, add seasonings and aubergine until blended. Taste for seasoning, should be highly seasoned.
4. Add yolks and blend well. Beat egg whites until medium to stiff, same consistency as panade. Meringue mixture then add remaining whites. Pour into 8-cup soufflé dish or individual dishes. Bake in 350*F/170*C/GM 4 oven for 30-35 minutes for large dish, 21 minutes for medium ramekins with 7 on baking sheet (add 4 minutes if 14 on baking sheet). Top should be lightly brown and cracking. Test with toothpick, should be almost clean.
5. Meanwhile, prepare ghee, then add paprika. Keep warm in squeeze bottle. Finely chop chives.
6. Drizzle soufflés with sauce and sprinkle with chives. Serve immediately.

Notes
Serving Ideas:Original serves 7 as appetizer, 2 to 3 as main dish.


Categories
Side DishesVegetarian Main courseAppetizer, hotSouffles
Keywords
Side DishesVegetarian Main courseAppetizer, hotSouffles
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