Saffron Infused Eggplant Soufflé
Inspired by the Eastern culinary tradition and the celebrated 'Gourmet Today' cookbook by Ruth Reichl, this Saffron Infused Eggplant Soufflé brings an aromatic twist to a classic souffle. With a light and airy texture, complemented by the robust flavors of eggplant and Parmigiano-Reggiano cheese, this dish offers a sublime experience. The subtle hint of saffron enriches the souffle, making it an ideal centerpiece for a sophisticated lunch or a standout snack.
6
Servings
N/A
Calories
11
Ingredients
Ingredients
Olive oil flavored cooking spray or olive oil
As needed (For greasing)
Eggplant
1 (1 1/2 to 1 3/4 pounds) (Halved lengthwise)
Eggs, separated
6 large (Separated into yolks and whites)
Parmigiano-Reggiano cheese
1/2 cup (Finely grated)
Garlic
1 clove (Minced)
Fresh lemon juice
2 1/2 tablespoons (Freshly squeezed)
Salt
1 teaspoon (Divided)
Fresh ground black pepper
1/4 teaspoon (Freshly ground)
Unsalted butter
2 tablespoons (Melted)
Fresh mint
As needed (Chopped for garnish)
Yogurt
As needed (For garnish)
Instructions
1
Preheat your oven to 350°F. Line a small baking sheet with olive oil cooking spray or brush with olive oil.
2
Place the eggplant halves cut-side down on the prepared baking sheet. Bake until the eggplant is very tender, which should take about 30 minutes. Allow it to cool slightly before handling.
3
Once cooled, scoop the eggplant flesh into a food processor, discarding the skins. Process the eggplant until you achieve a smooth puree.
4
Add the egg yolks, Parmigiano-Reggiano cheese, minced garlic, fresh lemon juice, 3/4 teaspoon of salt, and fresh ground black pepper into the food processor. Pulse until the mixture is well-blended.
5
Pour the melted butter into a 1 1/2-quart gratin dish or a 9 1/2-inch deep-dish pie plate. Tilt the dish to ensure the bottom is evenly coated.
6
In a large bowl, beat the egg whites with 1/4 teaspoon of salt using an electric mixer on medium speed until you achieve stiff peaks.
7
Fold one-third of the beaten egg whites into the eggplant mixture to lighten it. Once integrated, gently fold in the remaining egg whites until the mixture is uniform.
8
Spoon the eggplant mixture into the prepared gratin dish. Smooth the top with a spatula.
9
Bake the soufflé in the preheated oven for 25 to 30 minutes or until it turns golden and has puffed up.
10
Garnish the top with chopped fresh mint. Serve the soufflé in individual servings, each accompanied by a dollop of yogurt for an added creamy texture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Saffron Infused Eggplant Soufflé?
It is a light and airy dish inspired by Eastern culinary traditions and the 'Gourmet Today' cookbook, featuring robust eggplant and saffron flavors.
Who inspired this recipe?
The recipe was inspired by Ruth Reichl and her cookbook 'Gourmet Today'.
What is the texture of the soufflé?
The soufflé has a light and airy texture complemented by the flavors of eggplant and Parmigiano-Reggiano cheese.
Is this recipe vegetarian?
Yes, the recipe is tagged as vegetarian and contains no meat products.
What type of cheese is used in this dish?
The recipe calls for 1/2 cup of finely grated Parmigiano-Reggiano cheese.
How many servings does this recipe yield?
This recipe makes 6 servings.
What is the recommended oven temperature?
The oven should be preheated to 350°F.
How long should the eggplant be baked initially?
The eggplant halves should be baked for about 30 minutes until very tender.
Should I include the eggplant skin in the puree?
No, you should scoop out the flesh and discard the skins before processing.
What equipment is needed for the eggplant puree?
A food processor is used to achieve a smooth puree from the eggplant flesh.
How much lemon juice is required?
The recipe requires 2 1/2 tablespoons of freshly squeezed lemon juice.
How many eggs are needed and how are they used?
The recipe uses 6 large eggs, separated into yolks for the base and whites to be beaten for volume.
What should be the consistency of the egg whites?
The egg whites should be beaten with an electric mixer until they achieve stiff peaks.
What size baking dish is recommended?
You can use a 1 1/2-quart gratin dish or a 9 1/2-inch deep-dish pie plate.
How is the baking dish prepared?
The dish is coated evenly with 2 tablespoons of melted unsalted butter.
Why fold in one-third of the egg whites first?
Folding in a third of the whites first helps to lighten the eggplant mixture before gently adding the rest.
How long does the final soufflé bake?
The soufflé bakes for 25 to 30 minutes until golden and puffed up.
What garnishes are suggested?
The dish is garnished with chopped fresh mint and served with a dollop of yogurt.
Is saffron included in the ingredients?
While the title and tags include saffron, it is described as a subtle hint that enriches the dish.
What is the main vegetable used?
The main vegetable is 1 1/2 to 1 3/4 pounds of eggplant.
What seasonings are added to the puree?
Minced garlic, salt, and freshly ground black pepper are added to the eggplant mixture.
Can this dish be served for lunch?
Yes, it is described as an ideal centerpiece for a sophisticated lunch.
What role does the yogurt play in serving?
The yogurt provides an added creamy texture to the individual servings.
How is the eggplant prepared for the oven?
The eggplant should be halved lengthwise and placed cut-side down on a greased baking sheet.
What speed should be used for the electric mixer?
Use a medium speed to beat the egg whites with 1/4 teaspoon of salt.
Is the garlic raw or cooked when added to the processor?
The garlic is added minced and raw into the food processor with the other base ingredients.
What does the Parmigiano-Reggiano add to the recipe?
It provides a robust flavor that complements the eggplant.
Is the butter salted or unsalted?
The recipe specifically calls for 2 tablespoons of melted unsalted butter.
What culinary tradition is this dish associated with?
It is associated with Eastern culinary traditions and Persian flavors.
Is this soufflé considered a snack?
Yes, it is described as a standout snack as well as a lunch centerpiece.