EGGPLANT SOUFFLE WITH RED PEPPER, TOMATO, CORIANDER SAUCE

This is another of those more difficult recipes that I've saved (for no good reason) for toward the end of my blog. When I lived (briefly) in Maine, I soon found I was having some serious disagreements with the majority stockholder of the company I was managing. As president, I had been told that she wanted nothing to do with the management and so was operating on that presumption. Wrong! She wanted a lot of involvement, which led to some disagreements. In an effort to accomplish a more agreeable environment, on one of her trips to Maine (she lived in Albany), I invited her to dinner. This soufflé is what I served. She loved it and the informality of the evening helped our relationship. But alas. Not enough. I survived for only two years. This recipe will go on, I hope, for years and years.

Don't hesitate to make this out of fear at tackling a soufflé. It's really easy. All you have to do is just follow the directions. I don't like cilantro so I leave out the coriander (which is essentially the same thing).

 

EGGPLANT SOUFFLE WITH RED PEPPER, TOMATO, CORIANDER SAUCE

serves 6

 

For the soufflé:

 

1 large eggplant (about 1 lb.), peeled and cut crosswise into 1/4" thick slices

2 T vegetable oil

2 cloves garlic, minced

4 scallions, minced

1/2 stick unsalted butter

5 T flour

1 1/2 C milk, warmed but not boiled

5 large egg yolks

1 T Worcestershire sauce

6 large egg whites, at room temperature

pinch of cream of tartar (essential; it helps the soufflé to rise)

1/4 C fine fresh bread crumbs (use Panko)

 

For the sauce:

 

1 small onion, minced

1 clove garlic, minced

2 T butter

1 16-oz jar roasted red peppers, drained and chopped

1/2 C canned tomato puree

1 t minced fresh coriander leaves (if using)

pinch sugar

 

fresh whole cilantror leaves for garnish (if using)

 

Make the soufflé:

 

1. In a colander set over a bowl, let the eggplant slices stand, sprinkled with salt, for 1 hour (to release their liquid). Discard the liquid in the bowl, rinse the eggplant under cold water and pat it dry.

 

2. Arrange the eggplant slices in one layer on a lightly oiled cookie sheet and  brush lightly with oil. Broil about 2 inches from the heat for 3-5 minutes, turn the slices over and broil 3-5 minutes more until lightly browned and very tender. Puree in a blender or food processor.

 

3. In a heavy saucepan, cook the garlic and scallions in butter over moderately low heat, stirring, for 3 minutes. Stir in the flour and cook, stirring, for 3 minutes. Whisk in the milk, heated, and simmer the mixture, whisking constantly, for five minutes. It should thicken.

 

4. Transfer the mixture to a large bowl, let it cool for 5 minutes, and whisk in the egg yolks, 1 T Worcestershire sauce, eggplant puree and salt and pepper to taste.

 

5. In another bowl, beat egg whites with a pinch of salt until frothy, add cream of tartar and beat until the egg whites hold stiff peaks.

 

6. Sir 1/3 of the whites into the eggplant mixture to temper it, then fold in the remaining whites.

 

7. Butter a 1 1/2 quart soufflé dish and sprinkle with bread crumbs, both the bottom and sides, shaking out the excess. (The roughness of the crumbs on the sides helps the soufflé "grab" onto something when it rises.) Spoon the soufflé mixture into the dish and smooth

the top gently. This may be made ahead and held, chilled, for up to 2 hours.

 

Make the sauce:

 

1. In a saucepan, cook the onion and the garlic in the butter over low heat, stirring, for 5 minutes. Add the peppers, the tomato puree and 1/2 cup water. Simmer the sauce, stirring, occasionally, for 3 minutes.

 

2. Stir in the minced coriander, sugar and salt and pepper to taste. The sauce may be made 1 day in advance and kept covered and chilled. Reheat before serving.

 

Bake the soufflé:

 

1. Bake the soufflé in a preheated 400 degree oven for 40-45 minutes or until a skewer inserted carefully (you don't want to let out too much air)  in the  middle comes out clean.

 

2. Serve the soufflé immediately with the warm sauce, garnish with coriander leaves, if using.

 

Serve with a good appetizer, or maybe soup, salad, white wine, some cheese and fruit. Supreme!

 

Note: when serving soufflés, it's a good idea to have your guests at the table when the soufflé is ready. They fall and cool quickly. The easiest way to serve the soufflé is to plunge two spoons down into the middle of the soufflé from top to bottom. You can do the same to each half, making four servings. The soufflé holds a little better if you do this because it lets the air all the way in right at the beginning instead of a little at a time as would be the case if you served it by spooning it out. The more air that remains in the soufflé, the lighter it is.