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Ratatouille and Chevre Souffle

Here's how you make Ratatouille and Chevre Souffle
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  • Servings: 6-8
  • Prep: 15-20m
  • Cook: 30-40m
    • The following recipe serves 6-8 people.

Ingredients

The ingredients are:
  • 2 tablespoons olive oil
  • 1 1/2 cups eggplant, diced, unpeeled
  • 2 garlic cloves, minced
  • 1/2 red bell pepper, cored, seeded, diced
  • 3 anchovy fillets, finely chopped
  • 2 tablespoons sun-dried tomatoes, packed in oil, finely chopped
  • 1 teaspoon rosemary, fresh, minced or 1/4 teaspoon dried, plus additional for garnish
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour, unbleached
  • 1 1/2 cups milk
  • 6 egg yolks
  • 6 ounces chevre, mild, soft, such as Montrachet
  • Salt and freshly ground black pepper, to taste
  • 8 egg whites, room temperature
  • 1/4 teaspoon cream of tartar
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

  • Step 7: Gently pour the batter into the prepared dish. Sprinkle the top with the remaining chevre and additional rosemary.

  • Step 8: Bake until well puffed and golden, 30 - 40 minutes. Serve immediately.

We hope you enjoy this recipe!

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