Sicilian Eggplant with Saffron Soufflé

Name: Sicilian Eggplant with Saffron Soufflé
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: Makes 4 soufflés
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 2 Chinese eggplants, about 1 pounds, peeled and cut into ½-inch cubes*; 1 large onion, peeled and thinly sliced; 2 tablespoons all-purpose flour; 2 tablespoons unsalted butter; ½ cup grated Parmesan or cheddar cheese; 1 cup warm milk (do not boil); 4 soufflé dishes, 8 ounces each; 1 tablespoon lime juice; 2 tablespoons butter; ½ cup bread crumbs; ¼ teaspoon ground saffron, dissolved in 1 tablespoon hot water; ¼ teaspoon ground saffron, dissolved in 1 tablespoon hot water; 1 teaspoon freshly ground black pepper; 1 teaspoon salt; 1 large tomato, peeled and chopped; 2 cloves garlic, peeled and crushed; 2 tablespoons fresh chopped basil; 2 tablespoons chopped parsley; 6 large egg whites; ½ cup grated Parmesan or cheddar cheese; 3 large egg yolks

Preparation info

Makes
4
soufflés

Difficulty
Medium
Ready in
1 hr 30

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Ingredients

2 tablespoons olive oil
2 Chinese eggplants, about 1 pounds, peeled and

Europe
Italy
Main course
Mediterranean
Vegetarian
Sicily

Method

Heat 2 tablespoons oil in a large skillet, add the eggplant and onion, and stir-fry for 10 minutes. Add the garlic and tomato, and stir-fry for 5 minutes longer. Add parsley, basil, saffron water, salt, pepper and lime juice. Remove from heat and transfer to a large mixing bo