Eggplant Soufflé With Cilantro Sauce Recipe

Posted by
Rate It!
Eggplant Soufflé With Cilantro Sauce
Add your photo!
Ingredients
23
Count
Nutrition
552
Calories
Total time
31
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Place eggplant slices in a colander.
  2. Sprinkle with salt and set aside to drain for one hour.
  3. Rinse eggplant under cold water and pat dry.
  4. Turn on broiler.
  5. Arrange eggplant in a single layer in a lightly oiled baking sheet.
  6. Brush with oil and broil 2 inches from heat source 3-5 minutes, or until lightly browned.
  7. Turn slices and broil 3-5 minutes more, or until very tender.
  8. Purée eggplant in a blender or food processor.
  9. Preheat oven to 400°F
  10. Melt the butter in a heavy non-stick skillet over medium-low heat.
  11. Sauté garlic and scallions 3 minutes.
  12. Stir in flour and cook, stirring, 3 more minutes.
  13. Whisk in the milk in a thin stream.
  14. Simmer, whisking constantly, 5 minutes.
  15. Remove from heat and let mixture cool 5 minutes.
  16. Whisk in egg yolks, Worcestershire sauce, eggplant purée, salt and pepper to taste.
  17. Set aside.
  18. In a bowl with an electric mixer, beat the egg whites with a pinch of salt until frothy.
  19. Add cream of tartar and continue beating until whites hold stiff peaks. (Do not over beat.)
  20. Stir one third of whites into eggplant mixture.
  21. Fold in remaining whites.
  22. Transfer mixture to a buttered 1-1/2 quart soufflé dish. (Mixture may be refrigerated up to 2 hours at this stage.)
  23. Bake the soufflé 40-45 minutes, or until a skewer inserted in center comes out clean.
  24. Serve immediately.
  25. While soufflé is baking, make the sauce.
  26. Melt butter in a heavy nonstick skillet over low heat.
  27. Sauté onion and garlic 5 minutes.
  28. Add red peppers, tomato purée and water.
  29. Simmer, stirring occasionally, 3 minutes.
  30. Stir in minced cilantro and sugar.
  31. Season with salt and pepper to taste.
  32. Transfer to a sauce boat and garnish with cilantro leaves.
  33. Serve sauce warm with soufflé.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 552.25 Kcal (2312 kJ)
Calories from fat 314.48 Kcal
% Daily Value*
Total Fat 34.94g 54%
Cholesterol 285.77mg 95%
Sodium 701.58mg 29%
Potassium 853.78mg 18%
Total Carbs 39.59g 13%
Sugars 18.28g 73%
Dietary Fiber 7.31g 29%
Protein 21.24g 42%
Vitamin C 58.8mg 98%
Vitamin A 0.2mg 7%
Iron 15mg 83%
Calcium 230.6mg 23%
Amount Per 100 g
Calories 106.59 Kcal (446 kJ)
Calories from fat 60.7 Kcal
% Daily Value*
Total Fat 6.74g 54%
Cholesterol 55.15mg 95%
Sodium 135.41mg 29%
Potassium 164.78mg 18%
Total Carbs 7.64g 13%
Sugars 3.53g 73%
Dietary Fiber 1.41g 29%
Protein 4.1g 42%
Vitamin C 11.4mg 98%
Iron 2.9mg 83%
Calcium 44.5mg 23%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 13.2
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top