Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Serves: 6
If they like it, it serves 6 otherwise  - thinking face emoji
Preparation time: 1 hour
Cooking time: 30 minutes
Totaltime: 1 hour 30 minutes


  • 1 tablespoon butter, softened
    1 tablespoon flour
    1 eggplant, about 1 pound
    2 teaspoons olive oil
    1/4 cup finely chopped onion
    1 teaspoon finely minced garlic
    2 teaspoons flour
    1 teaspoon cornstarch
    1 1/2 cups milk
    salt and freshly ground pepper
    6 eggs yolks
    1/2 cup finely chopped parsley
    6 egg whites
    1/4 teaspoon cream of tartar
    marinara sauce, or tomato sauce


  • Preheat the oven to 375 degrees Brush the interior of a 6-cup soufflé mold with the softened butter.
    Cut the eggplant in half lengthwise. Place on a baking sheet. Brush eggplant with a teaspoon of olive oil.
    Bake 20 to 30 minutes or until eggplant is soft to touch. Remove the eggplant from the oven. Scrape away the inner pulp and discard The skin. Chop the pulp. There should be about a cup. Cover and set aside.
    In a heavy saucepan heat the remaining oil. Add the onions and garlic. Cook briefly while stirring, until onions are wilted. Stir in the flour and cornstarch. Add the milk. Cook while whisking until sauce becomes thick. Tranfer the Bubbly sauce to a large mixing bowl. Season with salt and pepper and chopped parsley. Mix egg yolks, and eggplant pulp into the thick cream sauce.
    Using an electric beater, whip the egg whites and cream of tartar until stiff And glossy. Do not overbeat. Gently fold into cream sauce mixture. Pour and scrape the mixture into the prepared soufflé mold.
    Place on a baking sheet. Cook in the middle of the oven for 20 to 30 minutes. Heat marinara sauce or tomato sauce. Serve with the soufflé.
Have you tried the recipe?

Eggplant soufflé

Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note

The {Pageturner} E-Cookbooks Library

The latest

France Complete E-cookbook

USA Complete E-cookbook

pizza Complete E-cookbook

summer Complete E-cookbook

breakfast Complete E-cookbook

dinner Complete E-cookbook

Newsletter sign up