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EGGPLANT AND SHRIMP SOUFFLE 1 medium eggplant, about 3/4 lb. 4 Tbsp. (1/2 stick) unsalted butter 1 Tbsp. grated Jarlsberg or Swiss cheese 3 Tbsp. all-purpose flour 1 1/2 c. milk, hot 1/3 c. heavy or whipping cream 1 Tbsp. cornstarch 1 1/2 Tbsp. water 1/2 tsp. salt 1/4 tsp. freshly ground black pepper pinch of cayenne pepper 1/8 tsp. freshly grated nutmeg 4 eggs, separated 1/3 c. freshly grated Parmesan cheese 1/3 c. grated Jarlsberg or Gruyere cheese 1 large shallot, minced 1 clove garlic, minced 1/4 tsp. chopped fresh thyme or a pinch of dried 1/4 lb. raw shrimp, shelled, deveined and chopped 1 1/2 Tbsp. Dijon mustard Basic Tomato Sauce Preheat oven to 400 degrees. Wrap the eggplant in aluminum foil; bake 40 minutes. Cool; then cut in half and scrape out pulp. Reserve pulp. Grease a 1 1/2 to 2-quart souffle dish with 1/2 tablespoon of butter; sprinkle with Jarlsberg cheese. Chill. Melt 2 1/2 tablespoons of butter in a saucepan. Stir in flour; cook, stirring constantly, 2 minutes. Whisk in milk and half of cream; cook 3 minutes. Combine cornstarch with water and stir into mixture. Cook until thick. Add salt, pepper, cayenne pepper and nutmeg. Remove from heat. Add egg yolks, one at a time, beating well after each addition. Stir in cheeses. This is your souffle base; set aside. Melt remaining butter in a medium skillet. Add shallot; cook 1 minute. Add garlic, thyme and reserved eggplant. Cook, covered, over medium heat for 3 minutes. Stir in shrimp; cook, covered for 3 minutes longer. Stir in remaining cream and mustard. Spoon into prepared souffle dish. Beat egg whites until stiff, but not dry, gently fold them into souffle base and pour it over the eggplant. Bake until puffed up and golden, about 40 minutes. Serve with homemade tomato sauce. Basic Tomato Sauce: 4 Tbsp. (1/2 stick) unsalted butter 1 medium onion, finely chopped 1 clove garlic, minced 1 rib celery, finely chopped 4 large tomatoes, peeled, seeded and chopped 1 tsp. chopped fresh basil or 1/2 tsp. dried 1 tsp. chopped fresh oregano or 1/4 tsp. dried pinch of thyme 2 tsp. sugar 1/4 tsp. grated orange peel salt and freshly ground pepper Melt butter in a medium saucepan over medium-low heat. Add onion; cook 1 minute. Add garlic and celery; cook 4 minutes. Stir in tomatoes, basil, oregano, thyme, sugar and orange peel. Cook, uncovered, stirring occasionally, until thick, about 45 minutes. Add salt and pepper to taste. Makes about 1 1/2 cups. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |