Souffle is a dish that comes from French culinary traditions. The general idea of making a souffle is as follows: the main taste-producing product (or mixture of products) is given a consistency of creamy puree, whipped egg whites are added and baked in a mold. Adding whipped proteins provides a special lightness and airiness to the prepared dish. That is, in fact, soufflé is a special type of casserole .
Soufflé can be meat, cheese, dessert, mushroom, fruit or vegetable.
How to cook a delicious soufflé of eggplants?
Ingredients:
- eggplant - 4 pcs. medium size;
- cream (or fatty milk) - about 100-130 ml;
- egg of chicken - 3-4 pieces;
- wheat flour - 1-2 tbsp. spoons (optional component);
- garlic - 2-3 cloves;
- cheese is hard - about 100-130 g;
- butter for lubricating the mold;
- greens for decoration (basil, coriander, parsley).
Preparation
First we need to prepare caviar from eggplant . To do this, bake aubergines on a baking tray in the oven, do not forget to turn over for an even bake. Then we cool and gently remove the skin from the fruit. Cut eggplants on the board with a heavy knife to the state of roe. Add the chopped garlic.
Separate egg whites from yolks. Mix yolks with cream and whisk well. Add the grated cheese to this mixture. In the last turn, separately beat egg whites to a stable foam and mix first with the yolk-cream-cheese mixture, and then - with eggplant caviar. You can add a spoon-two flour, but no more, the souffle should not be heavy. The mixture is not mixed for a long time, quickly and accurately poured into a greased form and bake in the oven for about 15 minutes at a temperature of 200 degrees Celsius.
It will be even better to bake a souffle, pouring the mixture into individual portions, in which it can be served.
You can slightly modify this recipe and prepare a soufflé of eggplant and green sweet pepper - the last ingredient will add an additional flavor to the dish. Since the soufflé should be airy,
- or bake with eggplant, peel and chop into caviar (see above);
- or grind as much as possible with a blender or meat grinder.
You can also add a little good tomato paste to the caviar and lightly season with a hot red pepper.
We serve the souffle hot or warm and try to eat for 20-30 minutes after serving (if we pull further, the souffle falls off, the taste does not change, but the look and structure will be completely different). About the greenery do not forget.
To the soufflé of eggplants we serve light table wine. You can serve this dish as an independent or with meat, mushroom or fish dishes.