Eggplant (Aubergine) and Ham Souffle

Ingredients

• 1 medium eggplant, cut in half
• 1/4 lb sweet ham, ground
• 1/4 lb butter
• 2 tablespoons onions, chopped fine
• 2 cups milk
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 eggs, separated and yolks beaten- save whites
• 1 teaspoon baking powder

Directions

1. 1

   Cook the two eggplant halves in salted water until soft (about 15 min.) Scoop the pulp and put in blender or food processor and grind.

2. 2

   Mix the ground ham with the eggplant pulp.

3. 3

   Melt the butter and saute the onion.

4. 4

   Using a food processor or blender: Pour the cooked onions in the bowl, add flour, milk, salt and pepper and process until a white sauce is made.

5. 5

   Cook the sauce in a Baine Marie process or in a saucepan at a very low temperature on top of stove, until thickened to desired consistency of cream.

6. 6

   Add the beaten egg yolks to the ham and eggplant mixture.

7. 7

   Add the white sauce and mix well.

8. 8

   Beat the reserved egg white to merengue consistency, slowly adding the baking powder as you beat.

9. 9

   Gently incorporate into the eggplant mixture.

10. 10

    Pour into a souffle dish and bake at 375oF for approximately 45 minutes.