John Myers
Eggplant Souffle with Mild Goat Feta
The perfect eggplant souffle with mild goat feta recipe with a picture and simple step-by-step instructions.
- 2 piece Fresh eggplant
- 6 piece Fresh tomatoes
- 4 Discs White or wholemeal bread, to taste
- 1 piece Peeled garlic clove
- 50 Milliliters Extra virgin olive oil
- 50 Milliliters Fresh basil leaves
- 250 g Mild goat feta
- Salt
- Black pepper
- 4 piece Souffle molds Ø10 cm
- Cut 4 of the 6 tomatoes into cubes. Fry these in a small saucepan with a little olive oil and reduce by half. Season to taste with crushed garlic, salt and pepper. Put aside.
- Cut the eggplant into even slices. Brush with a little olive oil and season with salt and paprika. Cook until soft on the grill or in a grill pan. Then cut into not too small cubes and set aside.
- Toast the bread, cut into cubes and mix with a little olive oil.
- Lightly brush the souffle dishes with olive oil. Fill the grilled aubergine pieces up to about 1/3 to half of the mold and distribute the tomato sauce evenly on the molds. The tomato sauce should not be filled higher than the eggplant. Then layer a layer of bread cubes and a layer with the remaining sliced tomatoes. Put a little salt and pepper on the tomatoes, finish with freshly cut basil leaves and feta cubes.
- Let the cheese lightly brown in the oven at 160 ° C (grill setting) for approx. 20 minutes and enjoy. This goes well with a green salad and a glass of dry red wine.
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