Eggplant souffle recipe

By Lucy Mercer

Published July 7, 2010 1:01AM (EDT)


  • 1 medium eggplant, peeled and cut into 2-inch cubes
  • 2 cups water
  • 1 teaspoon salt
  • 1 slice white sandwich bread
  • ¾ cup milk
  • 2 eggs, beaten
  • 1 tablespoon grated onion
  • 2 tablespoons butter, melted
  • 1 teaspoon salt
  • Pepper to taste


  1. Preheat oven to 350°. In a medium saucepan, bring to a boil water and salt.
  2. Add eggplant, bring to a simmer and let cook, covered, for 10 minutes. Drain eggplant and mash, yielding about 1 ½ cups pulp.
  3. In a medium bowl, tear bread into small pieces and soak in milk. Add eggs, onion, melted butter, salt and pepper. Add eggplant, mixing well, and pour into 1-quart buttered baking dish.
  4. Bake at 350° for 35 to 45 minutes, or until "set" in the middle. Serve warm.

Lucy Mercer

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