Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, eggplant soufflé with cheeses and sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Eggplant soufflé with cheeses and sauce is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. Eggplant soufflé with cheeses and sauce is something that I have loved my entire life.
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.
To begin with this recipe, we must prepare a few components. 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:
- Make ready 1 kg fresh eggplants
- Get 1/2 l milk
- Prepare 3 eggs
- Take 100 g grated feta cheese
- Get 100 g grated yellow soft cheese
- Make ready salt - pepper
- Prepare For the sauce
- Prepare 1/2 kg tomatoes peeled and cut into cubes
- Prepare 1 onion, grated
- Get 2 cloves garlic
- Prepare 1 bay leaf
- Get 1 little parsley, finely chopped
- Prepare 1 little thyme or oregano
- Take oil
For the Orange Sauce: ½ cup sour cream. This savory cheese soufflé is easy to make and practically foolproof—we promise it will rise to lofty and flavorful heights. Mustard and cayenne pepper/hot sauce add subtle flavor to the soufflé but are not absolutely necessary. Cream of tartar is not required, but it can help prevent accidentally overbeating.
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.
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. Add garlic, ginger, onion, oyster sauce, rice wine, chilli, vinegar, sichuan Pepper.
So that’s going to wrap this up with 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 is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
