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Serves 4
INGREDIENTS:
2 big eggplants, stalks pointing to the left or right of the fruit
4 Roma tomatoes
5 large cloves elephant garlic, skins on
1 tsp. turmeric
1 tsp. salt
1 tsp. black pepper
2 tbsp. whipping cream
1 oz. Feta cheese, crumbled
4 large egg yolks, beaten
4 large egg whites, beaten until stiff
1/2 oz. margarine, melted
1 tbsp. all-purpose flour, sifted
1/2 cup whole milk
1 tsp. salt
1 tsp. black pepper
METHOD:
Preheat oven to 350 F (180 C). Put eggplants on a cookie sheet and bake for 45 minutes until cooked. Add tomatoes and garlic cloves about 10 minutes before cooking time is complete.
Meanwhile, add all-purpose flour to the margarine until a thick paste has been formed. Slowly add the milk until the paste becomes thinner and thinner, but not lumpy. A runny sauce should be formed. Season with salt and black pepper and slowly heat until thickened, stirring continuously. Set aside until needed.
Remove eggplants, tomatoes and garlic from oven. Using a food processor, combine scooped out flesh of eggplants and garlic. Add tomatoes, turmeric, salt, black pepper, half of the Feta cheese and egg yolks. Beat until smooth. Fold in the egg whites until smooth.
Pour eggplant and tomato mixture into a greased soufflé dish. Crumble over remaining Feta cheese. Bake for 20 minutes until golden on top. Serve hot with a selection of choice vegetables for a family reunion or party with friends.
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