If you want to make the feast tasty, healthy and unusual at the same time, prepare an eggplant soufflé with béchamel sauce.
It is necessary
- - 2 medium eggplants;
- - 4 eggs;
- - 0.5 cups of Swiss cheese;
- - 2 tablespoons of butter;
- - 100 g flour;
- - 1.5 cups of milk (1.5%);
- - salt;
- - pepper.
Instructions
Step 1
Cook the whole eggplant in a double boiler for about an hour. In the meantime, prepare the béchamel sauce. Melt the butter in a heavy-bottomed saucepan.
Step 2
Then add flour, stir vigorously so that no lumps remain, and continue heating for 2-3 minutes, but be careful not to darken the flour.
Step 3
Remove from heat, pour in hot milk in a thin stream, stir quickly with a fork, whisking a little. Put on low heat again, cook for 2-3 minutes, until thickened.
Step 4
Whisk 5 proteins (if you use 4 proteins, the taste of the dish will not change). Peel the finished eggplants and chop them coarsely. If the wrinkled skin becomes too soft, you may not need to peel it.
Step 5
In a blender, combine the white sauce and 3 yolks (use one yolk in another dish of your choice). Place eggplant slices, grated Swiss cheese, salt and pepper.
Step 6
Finally, carefully add the whites into the eggplant mixture and stir gently with a wooden spatula. Put the mixture in a ceramic dish or molds and place in a deep baking sheet, pouring water to a height of 2.5 cm.
Step 7
Bake in oven for 1 hour 15 minutes at 200 ° C (medium, close to low heat).
Step 8
As it boils, add liquid to a baking sheet so that the soufflé cooks in a water bath. When the eggplant soufflé is ready, a ruddy "hat" will appear on it.
Step 9
The finished soufflé can be served both hot and cold.
