Persian Eggplant Souffle Gourmet Today Recipes

HERBED EGGPLANT (AUBERGINE) SOUFFLE

Steps:

• Preheat oven to 350 degrees F; butter or oil a 1-1/2 quart baking casserole or souffle pan.
• 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.
• Sprinkle in the flour and stir well until incorporated.
• Add the basil, oregano, and thyme and saute, stirring, until flour begins to brown.
• Add the milk and the diced eggplant.
• 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.
• Remove from heat and transfer to a large bowl; allow to cool for 5 minutes, stirring occasionally.
• In a bowl, combine the bread crumbs, mozzarella, Parmesan, salt, pepper, and 4 egg yolks and stir well to coat.
• Add yolk mixture to the eggplant mixture and stir well; set aside.
• In a separate bowl, beat the egg whites until stiff peaks form.
• Gently fold the whipped egg whites into the eggplant mixture.
• 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.
• Remove from oven and let sit for 5 minutes, then serve immediately.

PERSIAN EGGPLANT SOUFFLE (GOURMET TODAY)

Steps:

• Put rack in the middle of oven and preheat oven to 350°F 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 mint, then scoop into servings and dollop with yogurt.

KHORESH-E BADEMJOON (PERSIAN LAMB, EGGPLANT AND TOMATO STEW)

Steps:

• In a large bowl, season lamb with turmeric, 1 teaspoon salt and 1/2 teaspoon pepper. Set aside.
• Peel the eggplants but leave the green skin on the stem end intact. Trim the tips of the stems and make an incomplete lengthwise cut in each eggplant from the bottom, leaving both halves attached at the stem. Place eggplants in a colander set inside a large bowl. Sprinkle with salt and let sit for 30 minutes.
• In the meantime, set a large Dutch oven or similar pot over medium-high heat. When the pot is hot, add 3 tablespoons oil. When the oil shimmers, add onion and cook, stirring regularly, until softened and browned, 16 to 18 minutes.
• Add the meat and cook, turning regularly, until it browns evenly on all sides, 8 to 10 minutes. Add 4 cups water and increase heat to high. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
• In the meantime, rinse the eggplants, dry thoroughly and set aside. Remove stems and halve tomatoes through their cores and set aside. Line a baking sheet with two layers of paper towels and set aside.
• Set a large frying pan over high heat. When the pan is hot, add 1/4 cup oil and carefully lay eggplants in the pan in a single layer. It's crucial to leave space between each eggplant for steam to escape, so brown in batches if necessary. Reduce heat to medium-high and cook, turning regularly, until eggplants are browned on all sides, 10 to 12 minutes. Remove browned eggplants to lined baking sheet and allow to drain.
• Use the same pan to brown tomatoes, cut-side down, in remaining 2 tablespoons oil for about 5 minutes. Flip and cook tomatoes on skin side until lightly browned, 1 to 2 minutes, then remove to lined baking sheet.
• Once the meat has cooked for 1 hour, stir in the tomato paste, saffron and 1/4 cup lime juice. Taste and adjust seasoning with salt and pepper. Carefully arrange the browned eggplants and tomatoes atop the stew and then sprinkle on the young grapes. Allow the stew to come to a boil, then reduce heat to simmer, uncovered, until meat is falling apart and stew is thick and unctuous, about 1 hour. Without jostling the eggplants too much, taste a spoonful or two of the stew. It should be pleasantly tart, so adjust the seasoning with salt and lime juice as needed.
• Serve hot, with Persian rice and mast-o khiar, as well as pickles, fresh herbs, scallions and radishes, if desired.

EGGPLANT SOUFFLE AU GRATIN

Steps:

• Pare and cube the eggplant. Boil in salted water for 15 minutes. Drain well and mash.
• Add eggs, milk, breadcrumbs, and 3/4 cup cheese. Add salt and pepper to taste.
• Blend well and put in a greased casserole dish.
• Mix crackers and melted butter and sprinkle on top of casserole. Top with remaining 1/4 cup cheese.
• Bake at 350 degrees for 30 minutes.