Eggplant & Parmesan Soufflé

Difficulty: Tricky
Time: 45 minutes
Serves: 4

  • 3 tbsp olive oil
  • 1.75 lbs Adagio® Baby Eggplant, peeled and cubed
  • 1 tsp Kosher salt
  • 1 clove garlic, finely chopped
  • 1/4 tsp ground cumin
  • 1 tsp Dijon mustard
  • 2 large eggs, separated
  • 1 large egg yolk
  • 2 oz Fontina cheese, grated
  • 1 tbsp Parmesan, finely grated

This rich and dense Adagio® Baby Eggplant Soufflé is more rustic than most. This can be a delicious appetizer or a special brunch or lunch dish when served with a green salad.


  1. Preheat the oven to 375°F. Heat a large skillet over med/high heat and add the olive oil. Add eggplants and season with the kosher salt. Sauté until nicely browned, about 7 minutes. Add the garlic and cumin and sauté for another 2 minutes.
  2. Remove the skillet from the heat and transfer the Eggplants to a food processor. Add the Dijon, the egg yolks and the Fontina. Puree eggplant mixture and transfer to a large bowl.
  3. Meanwhile, butter 4 – 6 ounce ramekins.
  4. In a large bowl, beat the egg whites with a pinch of salt until firm peaks form. Fold one-third of the beaten egg whites into the eggplant mixture, and then fold in the remaining whites until just combined. Scrape into the prepared ramekins and sprinkle with the Parmesan.
  5. Bake in the upper third of the oven for 25 to 30 minutes or until puffed and just firm. Serve immediately.