Armenian Eggplant Souffle
|Eggplant||2 1⁄2 Pound (1 Large Piece)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Cayenne pepper||1⁄8 Teaspoon|
|Kelp||1⁄2 Teaspoon, powdered|
|Wheat germ||2 Tablespoon|
|Sesame seeds||2 Tablespoon|
|Yogurt||1⁄2 Cup (8 tbs)|
Preheat oven to 350°F.
Wash eggplant; peel and slice into one half inch thick slices.
In a heavy 10 inch skillet, add two tablespoons olive oil.
Place over medium heat.
Saute eggplant slices in hot oil, a few at a time, until soft and golden, adding more oil as needed.
Mash the cooked eggplant with a fork.
Add lemon juice and minced garlic.
Add egg yolks and beat mixture until well combined.
Season with salt, cayenne pepper and kelp powder.
Beat egg whites until soft peaks form when beater is raised.
Fold beaten whites into eggplant mixture.
Pour mixture into a one and one half quart casserole which has been lightly oiled and sprinkled with wheat germ.
Place casserole in a preheated oven and bake for 30 to 35 minutes. (During last ten minutes of baking, sprinkle sesame seeds over top of casserole.)
Remove from oven and serve accompanied with yogurt.