Directions:
- Cook the two eggplant halves in salted water until soft (about 15 min.) Scoop the pulp and put in blender or food processor and grind.
- Mix the ground ham with the eggplant pulp.
- Melt the butter and saute the onion.
- Using a food processor or blender: Pour the cooked onions in the bowl, add flour, milk, salt and pepper and process until a white sauce is made.
- Cook the sauce in a Baine Marie process or in a saucepan at a very low temperature on top of stove, until thickened to desired consistency of cream.
- Add the beaten egg yolks to the ham and eggplant mixture.
- Add the white sauce and mix well.
- Beat the reserved egg white to merengue consistency, slowly adding the baking powder as you beat.
- Gently incorporate into the eggplant mixture.
- Pour into a souffle dish and bake at 375oF for approximately 45 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 314.27 Kcal (1316 kJ) | ||
| Calories from fat | 200.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.31g | 34% | |
|---|---|---|---|
| Cholesterol | 164.61mg | 55% | |
| Sodium | 703.5mg | 29% | |
| Potassium | 507.52mg | 11% | |
| Total Carbs | 18g | 6% | |
| Sugars | 7.27g | 29% | |
| Dietary Fiber | 2.71g | 11% | |
| Protein | 11.32g | 23% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1mg | 5% | |
| Calcium | 168.4mg | 17% | |
| Amount Per 100 g | |||
| Calories | 130.51 Kcal (546 kJ) | ||
| Calories from fat | 83.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.27g | 34% | |
|---|---|---|---|
| Cholesterol | 68.36mg | 55% | |
| Sodium | 292.15mg | 29% | |
| Potassium | 210.76mg | 11% | |
| Total Carbs | 7.48g | 6% | |
| Sugars | 3.02g | 29% | |
| Dietary Fiber | 1.13g | 11% | |
| Protein | 4.7g | 23% | |
| Vitamin C | 0.7mg | 3% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.4mg | 5% | |
| Calcium | 70mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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