Sunday, October 21, 2012
Zucchini and eggplants soufflè
The zucchini and eggplant soufflé is a different way to let experience your guests these vegetables.
It can be prepared by anyone. Just remember to never open the oven while cooking because it deflates and therefore it could not succeed.
Zucchini: a pound
Eggplant: a pound
Butter: 50 g
Egg yolks: 3
Egg whites: 4
Parmesan cheese: 80 gr
Wash the zucchini and eggplants. Dice the zucchini.
Peel the eggplant with a peeler and cut into cubes then boil the whole in salted water. Drain and let it dry, less liquid the better. I let them in the colander covered with a napkin.
After about an hour turn the oven to 180 degrees and cook the mixture in a pan to dry further, no oil nor butter with it.
Now melt the butter in a saucepan and cook the mixture for 5-6 minutes. Meanwhile mount the egg whites until stiff.
Remove from heat waiting for 1 minute then add the cheese, egg yolks and egg whites.
Grease the molds, pour the mixture and bake for 30 minutes.
REMEMBER: DO NOT OPEN THE OVEN :)