Herbed Eggplant Souffle

Recipe #122418

YIELDS: 4 big, 5 small ramekin + 1 (7x3) loaf

COMMENT:
Too herby, needs salt. Deflated when cooling. I think there were cooked hard yolks. Foamy texture (guess that's what souffle txture's like) Eggwhites that turned brown stick to the sides of the pan/ramekins ---> shouldn't grease, needs the ungreased sides for the souffle to rise. 2 responses i read that you should grease

CHANGES:
2 T WW instead of AP
3 yolks ---> mixture was a bit dry
1/2" grated cheese ---> weren't salty, not distinct, coz i only added too little
1/2 c grind oats instead of breadcrumbs ---> can be subs. since this is used for binding. Should be grinded or else there will be oatmeal texture (based on zaar forum) and oats absorbs longer than crumbs so let it sit together w/ egplant longer
1 k eggplant

EQUIPMENT:
Nonstick pan to cook eggplant
Lowest rack, insulated ramekins. The loaf pan, i just put on the side ---> surface not flat so the eggplant was uneven. Already light brown at 15min, but i continue to bake till 30min ---> appearanced didn't change. But they delfate once cooling (?)

PROCEDURE:
1. Cook onion, garlic, celery
2. Add flour, then seasoning
3. Add milk, eggplant. Cook around 10 min, just until the eggplant were soft. Stir occasionally and added 2 T water to keep the bottom of pan moist
4. Let cool. Then add paste-like oatmeal mixture. Have to use spoon to separate because they formed into a thick "dough". Let sit a while
5. Whip egg whites. Started w/ low speed. Once i saw bubbles, i add few salt. Then when turning white, i added cream of tartar. I reached speed 8
6. Fold beaten eggwhites, there were unbeaten whites at the bottom of the KA bowl. I'm not sure if i've beaten correctly. But it formed a soft peak (but shampooe-y bubbly, but not as worse as before)
7. Place in ramekins about 3/4 full. Zaar form said to fill only 2/3 full. But i don't think they rose that high. Not sure if its because i didn't beat the eggwhites well. After baked, the soufle reached just at the rim

RECIPE:

2 tablespoons butter
1 teaspoon olive oil
1 cup chopped sweet onions
1 stalk celery, diced
3 garlic cloves, minced
2 tablespoons flour
2 tablespoons minced fresh basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 cup whole milk
1 large eggplant, peeled and diced (about 1 1/2 pounds)
1/4 cup water or chicken broth or vegetable broth
1/2 cup fresh breadcrumbs
3/4 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/2 teaspoon salt, to taste
1/4 teaspoon fresh ground pepper, to taste
1/8 teaspoon cayenne pepper, to taste
4 eggs, separated, at room temperature

1. Preheat oven to 350 degrees F; butter or oil a 1-1/2 quart baking casserole or souffle pan.
2. Over medium heat in a large skillet (with a cover) or round French oven (my Le Creuset works wonderfully well), melt butter and oil together, then add the onion, celery, and garlic and saute over low heat until the onion is translucent.
3. Sprinkle in the flour and stir well until incorporated.
4. Add the basil, oregano, and thyme and saute, stirring, until flour begins to brown.
5. Add the milk and the diced eggplant.
6. Reduce heat to low, cover, and cook, until the eggplant is very tender, about 15 to 20 minutes; check the mixture every 5 minutes or so and stir, adding water or broth to keep the bottom of the skillet moist.
7. Remove from heat and transfer to a large bowl; allow to cool for 5 minutes, stirring occasionally.
8. In a bowl, combine the bread crumbs, mozzarella, Parmesan, salt, pepper, and 4 egg yolks and stir well to coat.
9. Add yolk mixture to the eggplant mixture and stir well; set aside.
10. In a separate bowl, beat the egg whites until stiff peaks form.
11. Gently fold the whipped egg whites into the eggplant mixture.
12. Pour soufflé mixture into the buttered casserole or soufflé pan and bake at 350 degrees F for 40 to 45 minutes, or until it is a nice golden brown and is puffy.
13. Remove from oven and let sit for 5 minutes, then serve immediately.