Persian Eggplant Souffle - 7g Carbs, 2g Fiber
Recipe By:
Serving Size: 5
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) Lower Carbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
olive oil spray
1 eggplant -- (1 1/2 to 1 3/4 pounds) halved lengthwise
6 large eggs -- separated
1/2 cup finely grated Parmigiano-Reggiano -- (use a rasp grater)
1 garlic clove -- minced
2 1/2 tablespoons fresh lemon juice
Salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter -- melted
To garnish: -- chopped fresh mint, whole-milk yogurt (optional)
Put rack in the middle of oven and preheat oven to 350F. Oil a small baking sheet with olive oil.
Put the eggplant cut-side down on baking sheet and bake until very tender, about 30 minutes. Remove from oven and cool slightly.
When eggplant is cool enough to handle, scrape flesh into a food processor; discard skin. Puree until smooth. add egg-yolk, Parmesan, garlic, lemon juice, 3/4 teaspoon salt, and pepper and pulse until blended. Transfer to a bowl.
Pour melted butter into a 1 1/2-quart gratin dish or 9 1/2-inch deep-dish pie plate and tilt to coat bottom. Beat egg white with 1/4 teaspoon salt in a large bowl with an electric mixer at medium speed until they hold stiff peaks. Fold one-third of whites into the eggplant mixture to lighten it, then fold in remaining egg whites gently but thoroughly. Spoon mixture into gratin dish.
Bake until golden and puffed, 25 to 30 minutes.
Sprinkle gratin with mit, then scoop into servings and dollop with yogurt.
Serves: 4 to 6
AuthorNote: When we revisited this simple Persian-inspired souffle from 1966,we were amazed by how light, airy, and deep-flavored it was. Pair it with a salad, plus some feta, olives, and grilled bread.
ChupaNote: I replaced the Parmesan with Kasseri cheese for a more authentic flavor; dried feta, or haloumi would also be good choices. I also reduced the black pepper to 1/8 teaspoon, and added 1/8 teaspoon white pepper, and 1/4 teaspoon Aleppo red pepper flakes. I'll make that 1/2 teaspoon Aleppo next time. I served a salsa of mint leaves, sundried tomatoes, clementine zest, minced olives and red onions on the side. It was good the next day as a pita bread sandwich.
Cuisine: "Persian"
Source: "Gourmet Today by Ruth Reichl, 2009."
S(Formatted by Chupa Babi): "Jan 2010"
Start to Finish Time: "1:30"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 193 Calories; 13g Fat (60.7% calories from fat); 12g Protein; 7g Carbohydrate; 2g Dietary Fiber; 273mg Cholesterol; 237mg Sodium
Exchanges: 0 Grain(Starch)
No comments:
Post a Comment