Eggplant and Parmesan Soufflé

This rich and dense soufflé is more rustic than most. It can be served as a delicious appetizer or a special brunch or lunch dish when paired with a green salad.

• 3 Tbsp. olive oil
• 1 ¾ lbs. Adagio™ Baby Eggplant, peeled and cubed
• 1 tsp. kosher salt
• 1 clove garlic, finely chopped
• ¼ tsp. ground cumin
• 1 tsp. Dijon mustard
• 2 large eggs, separated
• 1 large egg yolk
• 2 oz. Fontina cheese, grated
• 1 Tbsp. Parmesan, finely grated

Instructions:

1. Preheat oven to 375°F.
2. Heat a large skillet over med/high heat and add olive oil. Add Adagio™ eggplant and season with kosher salt. Sauté until nicely browned (about 7 minutes). Add garlic, cumin and sauté for another 2 minutes.
3. Remove skillet from heat and transfer the Adagio™ eggplant to a food processor. Add Dijon, egg yolks and the Fontina. Purée the mixture and transfer to a large bowl.
4. Meanwhile, butter 4, 6-ounce ramekins.
5. In a large bowl, beat egg whites with a pinch of salt until firm peaks form. Fold one-third of beaten egg whites into Adagio™ eggplant mixture, and then fold in remaining whites until just combined.
6. Scrape into prepared ramekins and sprinkle with Parmesan. Bake in upper third of the oven for 25-30 minutes or until puffed and just firm.
7. Serve immediately.