Eggplant Souffle – Souffle de Berenjena

I have been making this recipe forever. Back in the 1970s I bought a little cookbook: Quiches and Souffles. It was a treasure. I Made a lot of the recipes, specially the cheese souffle. One day I had leftover stewed eggplant and I wondered what it would be like if I added eggplant to the cheese souffle. Voilá! Eggplant souffle. Through the years I adjusted it here and there. But, it is basically, the same recipe.

Eggplant Souffle


  • Stewed eggplant

  • 2 eggs separated

  • ½ cup shredded Monterrey Jack cheese
  • ¼  cup Parmesan cheese

You will need to make stewed eggplant first to make this recipe. So, it is a two-recipe dish.

Step by Step Instructions

Step 1

Stew eggplant as directed but without the ham. Remove from heat. Let cool a little.


Step 2

Preheat oven to 350°F. Place stewed eggplant in food processor or mixer and mash. Pour in a large bowl.


Step 3

Add egg yolks and cheeses

Step 4

Beat egg whites until dry and fold into the eggplant, very gently. The idea is to let the egg whites fill the mixture with air bubbles. If you mix it in or stir it in, it breaks up the bubbles and the souffle never rises.

Step 5

Pour onto oiled or buttered souffle dish and bake for about 20 minutes at 350°F. or until it rises and top is golden. Take out carefully so that the souffle doesn’t cave in.

Step 6

Serve as soon as possible.