Classic Eggplant Soufflé

1Preheat the oven to 400°F (200°C). Prick the eggplants with a fork and place them on a baking sheet. Roast for 25 minutes or until the skin is charred and the flesh is very soft. Remove from oven and let cool.

2Once cooled, peel the eggplants and scoop out the flesh. Purée the flesh in a food processor or mash thoroughly with a fork until smooth. Set aside.

3Reduce oven temperature to 375°F (190°C). Butter a 1.5-quart soufflé dish and lightly dust with flour, tapping out excess.

4In a medium saucepan, melt butter over medium heat. Add chopped onion (1 small) and garlic (2 cloves), sautéing until translucent and fragrant, about 3-4 minutes.

5Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk, stirring constantly until the mixture thickens into a smooth béchamel sauce, about 3-5 minutes. Remove from heat.

6Transfer the béchamel to a large mixing bowl. Stir in the eggplant purée, Gruyère, Parmesan, salt (½ teaspoon), pepper, and nutmeg until well combined.

7In a clean, dry bowl, beat the egg whites with cream of tartar (¼ teaspoon) using an electric mixer until stiff peaks form.

8Gently fold one-third of the egg whites into the eggplant mixture to lighten it. Then carefully fold in the remaining egg whites, preserving as much air as possible.

9Pour the soufflé mixture into the prepared dish, smoothing the top with a spatula. Place the dish on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the soufflé has risen and is golden brown on top. Avoid opening the oven door during baking.

10Remove from oven and serve immediately, garnished with chopped fresh parsley (1 tablespoon) if desired. Enjoy the soufflé while it is still puffed and airy.