Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, eggplant soufflé with cheeses and sauce. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
This eggplant casserole is made with eggplant, bell peppers, mushrooms, and spaghetti sauce. Serve it with hot cooked pasta and a tossed salad. The eggplant and vegetables are roasted then layered in a baking dish with the sauce and melty mozzarella cheese.
Eggplant soufflé with cheeses and sauce is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Eggplant soufflé with cheeses and sauce is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have eggplant soufflé with cheeses and sauce using 14 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Eggplant soufflé with cheeses and sauce:
- Get 1 kg fresh eggplants
- Take 1/2 l milk
- Get 3 eggs
- Make ready 100 g grated feta cheese
- Take 100 g grated yellow soft cheese
- Get salt - pepper
- Prepare For the sauce
- Prepare 1/2 kg tomatoes peeled and cut into cubes
- Make ready 1 onion, grated
- Prepare 2 cloves garlic
- Take 1 bay leaf
- Make ready 1 little parsley, finely chopped
- Get 1 little thyme or oregano
- Get oil
Sweet soufflés, with fruit, chocolate or liquors, make spectacular desserts. The base can be made from a fruit purée, or a sweet, rich sauce. In Provence, goat cheese or eggplant are excellent additions. And naturally, Roquefort cheese is a popular addition in Roquefort.
Steps to make Eggplant soufflé with cheeses and sauce:
- Cut the eggplants into round slices, wash, salt them and set them aside in a strainer for 1-2 hours so that they let out their liquids.
- Prepare the sauce using 1/2 cup water, salt and pepper.
- Strain the eggplants and fry them lightly.
- Place them on paper towels to drain.
- Make a layer with the eggplants in a baking tray and add the cheeses on top.
- Beat the eggs with the milk and pour over the eggplants.
- Season lightly with salt and pepper.
- Bake at 200°C until the cheeses are golden brown and the milk and eggs are absorbed.
- When it is cooked, set it aside to cool and then turn it upside down on a platter.
- Finally, pour the tomato sauce on top.
Add garlic, ginger, onion, oyster sauce, rice wine, chilli, vinegar, sichuan Pepper. Tomato ketchup and sauté it well. Maman's Cheese Soufflé From Jacques Pépin. Unlike traditional French soufflés that call for separating the eggs, adding the yolks to the white sauce, beating the egg whites till stiff, and gently folding them in, this recipe has you beat the eggs straight into the sauce. Puffs up and browns, very inviting.
So that’s going to wrap it up for this exceptional food eggplant soufflé with cheeses and sauce recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
