Eggplant Souffle

Ingredients

• Eggplant11 cup (990 g)
• Onion1 count (150 g)
• Cheese3 tablespoon (42 g)
• Milk1 cup (240 ml)
• Cornstarch2 tablespoon (20 g)
• Egg White4 count (160 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Preheat the oven to 356 °F (180 °C).

2. 2

   Step 2

   Dice the eggplants and sprinkle them with a little salt. Let stand for 30 minutes.

3. 3

   Step 3

   Rinse with plenty of water and drain.

4. 4

   Step 4

   Sauté the eggplants with olive oil until soft.

5. 5

   Step 5

   Separately, mix the milk, chopped onion, eggplant, grated cheese and cornstarch.

6. 6

   Step 6

   Season to taste with salt and pepper.

7. 7

   Step 7

   Beat the egg whites until stiff and add them to the previous mixture.

8. 8

   Step 8

   Pour into an oiled baking pan.

9. 9

   Step 9

   Bake for 30 minutes.

10. 10

    Step 10

    Allow to cool before serving.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Eggplant Souffle can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.