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| What You Need: |
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3 medium-sized eggplants, about 1 pound each, peeled and cut into l½-inch chunks
1 tablespoon butter, softened, plus
3 tablespoons butter
3 tablespoons plus ½ cup freshly grated imported Parmesan cheese
¼ cup finely chopped onions
3 tablespoons flour
1 cup milk
4 egg yolks, lightly beaten
2 tablespoons canned tomato paste
¼ teaspoon ground hot red pepper (cayenne)
1 teaspoon salt
6 egg whites
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| How To Cook: |
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1. Pour water into the lower part of a steamer to within about 1 inch of the top pan. Bring the water to a boil; put the eggplant chunks in the top pan and set the pan in place. Immediately cover the pan and steam over high heat for 20 to 25 minutes, or until the eggplant is tender.
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2. (If you do not have a steamer, you can improvise one. Use a large pot equipped with a tightly fitting cover, and either a standing colander or a collapsible steaming basket on legs. Pour water into the pot to within about 1 inch of the perforated container and bring it to a boil. Drop the eggplant in the basket or colander, set it in place and cover the pot. Steam over high heat for 20 to 25 minutes, or until the eggplant is tender.)
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3. Puree the eggplant through a food mill or mash it smooth with a fork. Then transfer the puree to a fine sieve and press it firmly with the back of a spoon to extract all its liquid. Set the puree aside. (There should be about 1½ cups of puree.)
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4. Preheat the oven to 400°F. With a pastry brush, spread the tablespoon of softened butter over the bottom and sides of a 2-quart souffle dish. Sprinkle in 3 tablespoons of the grated cheese and tip the dish from side to side to distribute it evenly. Set the souffle dish aside.
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5. In a heavy 1½- to 2-quart saucepan, melt the remaining 3 tablespoons of butter over moderate heat. When the foam subsides, add the onions and, stirring frequently, cook for about 5 minutes, or until they are soft and translucent but not brown. Add the flour and mix well.
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6. Stirring constantly with a wire whisk, pour in the milk in a slow, thin stream and cook over high heat until the sauce comes to a boil, thickens heavily and is smooth. Reduce the heat to low and simmer for 2 or 3 minutes to remove the raw taste of the flour.
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7. Pour 2 tablespoons of the simmering sauce into the beaten egg yolks, mix well, then stir the yolks into the saucepan and cook over low heat for a minute or so. Do not let the sauce come near a boil or the yolks will curdle. Add the reserved eggplant puree, the remaining ½ cup of cheese, the tomato paste, red pepper and salt. Remove the pan from the heat.
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8. With a wire whisk or a rotary or electric beater, beat the egg whites until they are stiff enough to stand in unwavering peaks on the whisk or beater when it is lifted from the bowl. With a rubber spatula, scoop the egg whites over the eggplant-and-cheese sauce and fold them together gently but thoroughly.
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9. Pour the mixture into the reserved souffle dish, spreading it evenly and smoothing the top with the spatula. Place the dish on the middle shelf of the oven and immediately reduce the oven temperature to 375°F. Bake for 25 to 30 minutes, or until the souffle puffs up about 2 inches above the rim of the dish and the top is lightly browned. Serve at once.
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