Eggplant-and-Three-Cheese Soufflé

Ingredients

  • 2 ounces Italian Fontina cheese, cut into 1/3-inch dice (about 1/3 cup)
  • 1 ½ ounces grated Pecorino pepato cheese (about 1/2 cup), see Note
  • Salt
  • 1 large egg yolk
  • 3 pounds slender eggplant, peeled
  • 3 large garlic cloves, unpeeled
  • 2 tablespoons olive oil
  • + 4 more ingredients
    • ¼ teaspoon cumin seeds
    • 2 tablespoons freshly grated Parmesan cheese
    • 2 tablespoons unsalted butter, cut into 2 pieces
    • 4 large eggs, separated

1. Preheat the oven to 425°. Heat 1 tablespoon of the oil in each of 2 large ovenproof skillets until almost smoking. Season the eggplants with salt and arrange them in the skillets. Add a piece of butter to each and shake the pans over high heat to glaze the eggplants. Transfer the skillets to t...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network