Friday, May 16, 2008

Eggology Egg White Recipe of the Day

Have you been cooking the same meals all winter? Ready to branch out and try something new? I was! The idea of making a souffle was daunting . . . I didn't want it to flop (literally and figuratively!). But this turned out fabulously - the instructions are thorough and if you follow them precisely, your souffle will be a hit with your family and guests - prepare yourself for the compliments!

Since this is a Middle Eastern-inspired soufflé it is best served with pita bread and a sliced cucumber salad for a light and healthy supper.

Sensational Sesame & Roasted Eggplant Soufflé

cooking spray
3 cups cubed peeled eggplant (about 12 ounces)
2 teaspoons dark sesame oil
3 garlic cloves
2 tablespoons all-purpose flour
1 cup 1% low-fat milk
10 ounces Eggology fresh egg whites, lightly beaten
2 tablespoons chopped fresh parsley
2 teaspoons dried parsley flakes
1 tablespoon fresh lemon juice
1 tablespoon tahini (sesame-seed paste)
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon cream of tarter
1/2 teaspoon sesame seeds

Preheat oven to 400º.

Cut a piece of foil long enough to fit around a 1 1/2-quart soufflé dish, allowing a 1-inch overlap; fold foil lengthwise into thirds. Lightly coat one side of foil and bottom of dish with cooking spray. Wrap foil around outside of dish, coated side against dish, allowing it to extend 4 inches above the rim to form a collar; secure with string or masking tape.

Combine eggplant, oil, and garlic in a bowl; toss gently to coat. Place eggplant mixture on a jelly-roll pan coated with cooking spray, spreading evenly. Bake at 400º for 30 minutes.

Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until
well-blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly.

Place 4oz egg whites in a large bowl. Gradually add hot milk mixture to eggs, stirring constantly with a whisk. Combine the milk mixture, eggplant mixture, parsley, lemon juice, tahini, salt, and pepper in a blender or food processor; process until smooth. Return mixture to bowl.

Beat 6oz egg whites and cream of tartar at high speed of a mixer until stiff peaks form. Gently stir one-fourth of the egg white mixture into the eggplant mixture. Gently fold in the remaining egg white mixture. Pour mixture into prepared soufflé dish, and sprinkle sesame seeds evenly over the soufflé.

Bake at 400º for 10 minutes. Reduce oven temperature to 375º (do not remove the soufflé from the oven), and bake for an additional 40 minutes or until puffy and golden. Carefully remove foil collar, and serve immediately.


For more fresh, healthy recipes that utilize egg whites, visit the Recipe section of Eggology.

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