Kate’s Roasted Aubergine Soufflé

Screen shot 2013-03-13 at 18.32.48

Ingredients:
300g aubergines
3 garlic cloves
2 tbsp olive oil
Dried rosemary and thyme

20g flour
20g butter
200 ml milk
small onion
cloves
cinnamon
nutmeg

65g tuma cheese plus 10g
20g parmesan plus 10g

2 egg yolks
2/3 egg whites

Breadcrumbs and butter for greasing the dish

Method:
Chop up the aubergines and put into a roasting tin with the garlic, olive oil and herbs. Roast at 200 C for about 50 mins until browned and soft. Whizz into a paste in the liquidiser. Set aside. (The quantities given will make too much – there’s enough paste here to make 3 two-person soufflés, or 2 soufflés and a lush vegetable pate for spreading on crostini …)

Make a beurre manié by mashing the flour and butter together. Put back into the fridge to chill. Heat the milk, onion and spices to boiling point, then simmer for 5 mins. Strain. Put back on the heat and add the beurre manié a tsp at a time, whisking constantly, until you get a thick sauce. Leave to cool for a few minutes.

Grate the 65g tuma / 20g parmesan. Separate the eggs. Whisk the egg yolks and the cheese into the white sauce, along with two-thirds of the aubergine paste. Taste for seasoning, then set aside.

Butter the soufflé dish with upward strokes (I forgot to do this. Apparently it has a bearing on the rise, so will try it next time), then coat with breadcrumbs. Put in the fridge to chill.

Heat the oven to 200 C.

Whisk the egg whites to stiff peaks. (I used two in this recipe, but I think 3 would have been better.)

Split the aubergine base into two equal portions. Set one aside for the next soufflé. Fold the egg whites into the other, a third at a time.

Spoon half the soufflé mix into the dish. Sprinkle over the 10g tuma. Add the rest of the soufflé mix. Sprinkle over the parmesan. (I put both cheeses on top of the soufflé on this attempt, but think the tuma would be better in the middle.) Put straight into the oven and drop the temperature immediately to 190 C. Bake for 25-30 minutes.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s