Serenbe Style and Soul

with Marie Nygren




August 2009



Margaret’s eggplant souffle

Written by , Posted in "margaret lupo", eggplant, marie nygren, Recipe Articles, Serenbe Farmhouse

I love to share with people why I am so passionate about cooking and what it brings to my life and others. Today while doing my cooking demo at the Serenbe Farmer’s market, you only had to see this small boy’s face when he tasted my mom’s eggplant souffle to understand. My demo today was “everything eggplant” and a young boy approached my table with his mom. When asked if he would like to try a sample he said no and insisted he did not like eggplant. I told him this wasn’t like regular eggplant and thought he would enjoy it. After some thought, he gave in. With hesitation in his eyes he took his first bite, chewing slowly and looking very serious. Finally he looked up at me, flashed a huge smile and proclaimed “I like it!”

Here is my mom’s eggplant souffle recipe:

Preheat oven to 350. Peel and cut into 1-inch cubes: 1 medium eggplant 
Bring to a boil in a heavy saucepan: 2 cups of water

1 teaspoon of salt
Add eggplant, simmer, covered, 10 minutes. Drain and mash. You should have about 1 1/2 cups of pulp.

Cut crusts off: 1 slice of white bread
Soak bread in: 3/4 cup of milk
2 beaten eggs
1 tablespoon of grated white onion
2 tablespoons of melted butter
1 teaspoon of salt
1/2 teaspoon of white pepper

Add eggplant, mix well, and pour into 1-quart buttered baking dish. Bake at 350 degrees on the middle rack until souffle seems “set” in the middle, 30-45 minutes.