Creole Eggplant Souffle
2 T Butter 1 x Med Onion, finely chopped 1 x Med stalk celery, diced 2 x Cloves Garlic, minced 1 T Unbleached white Flour 2 T Minced fresh parsley 1 T Minced fresh basil 1/2 t Drie...
Ingredients
- 2tsp butter
- 1med onion, finely chopped
- 1med stalk celery, diced
- 2cloves garlic, minced
- 1tsp unbleached white flour
- 2tsp minced fresh parsley
- 1tsp minced fresh basil
- 1/2tsp dried thyme
Directions
- 1
2 T Butter 1 x Med Onion, finely chopped 1 x Med stalk celery, diced 2 x Cloves Garlic, minced 1 T Unbleached white Flour 2 T Minced fresh p
- 2
1 ds Cayenne pepper * firmly packed grated mild white cheese of your choice Preheat oven to 350 deg F
- 3
In a large skillet, heat butter till it foams
- 4
Add the onion, celery, and garlic and saute over low heat until the onion is translucent
- 5
Sprinkle in the flour, stirring until well blended
- 6
Add the herbs and saute, stirring until the mixture just begins to brown
- 7
Add the milk and the diced eggplant (about 1 1/2 lbs)
- 8
Cover and cook over low heat, stirring occasionally, until the eggplant is quite tender