Aubergines à la Duxelles

Eggplant Soufflé

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Cut eggplants in half, fry and remove pulp from the skins, as in step 1 in Farcies recipe. Make Duxelles mixture. Add the Duxelles to the pulp in mixing bowl. Season with