Ratatouille and Chevre Souffle

15
Ingredients

15-20m
Prep Time

30-40m
Cook Time

45m
Ready In

Recipe: #44955

August 12, 2025

Categories: Breakfast, Cheese, Eggs, Mediterranean, Brunch Mothers Day, Romantic Dinner, Oven Bake, Herbs, more

recipe by:
ForeverMama

"The flavors of the Mediterranean comes through in this unusual souffle. Serve with a hearty crusty bread and a rich red wine. Perfect for brunch, romantic morning or evening, impress guests or for a weekend or dinner treat. Source: The Silver Palate Good Times Cookbook"

Original is 6-8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (412.4 g)
Calories 1168.3
Total Fat - 84.1 g
Saturated Fat - 30.9 g
Cholesterol - 2663.9 mg
Sodium - 560.4 mg
Total Carbohydrate - 53.9 g
Dietary Fiber - 3.9 g
Sugars - 19.4 g
Protein - 46.7 g
Calcium - 414.6 mg
Iron - 8.4 mg
Vitamin C - 32.3 mg
Thiamin - 0.6 mg

Step 1

Heat the oil in a saute pan over medium-high heat. Add the eggplant and garlic and saute for 5 minutes. Add the red bell pepper and saute for 5 more minutes. Add the anchovies and tomatoes and saute for 1 minute more. Stir in 1 teaspoon rosemary and set aside.

Step 2

Melt the butter in a heavy medium-sized saucepan over medium heat. When the butter starts to foam, add the flour and cook, stirring constantly, for 1 minute. Gradually stir in the milk and cook, stirring constantly, until smooth and thick.

Step 3

Remove from heat and add the egg yolks, one at a time, whisking well after each addition. Add 4 ounces of the chevre and stir until the cheese melts. Heat the sauce briefly over low heat if it is not warm enough to melt the cheese.

Step 4

Stir in the eggplant mixture, season to taste with salt and pepper, and set aside.

Step 5

Preheat oven to 400-degrees F. Butter in a 2-quart souffle dish.

Step 6

Beat the egg whites and pinch salt in a mixer bowl until foamy. Sprinkle with the cream of tartar and continue beating until the whites are barely stiff and stand in soft peaks. DO NOT OVERBEAT, for they SHOULD NOT BE DRY. Gently fold the egg whites into the souffle base.