Persian Eggplant Souffle (Gourmet Today) - cooking recipe

Ingredients

olive oil flavored cooking spray or olive oil
1 eggplant, halved lengthwise ((1 1/2 to 1 3/4 pounds)
6 large eggs (separated )
1/2 cup finely grated parmigiano-reggiano cheese
1 garlic clove (minced )
2 1/2 tablespoons fresh lemon juice
1 teaspoon salt, divided
1/4 teaspoon fresh ground black pepper
2 tablespoons unsalted butter (melted )
chopped of fresh mint, for garnish
yogurt, for garnish

Preparation

Put rack in the middle of oven and preheat oven to 350\u00b0F Oil a small baking sheet with olive oil. Put the eggplant cut-side down on baking sheet and bake until very tender, about 30 minutes.
Remove from oven and cool slightly. When eggplant is cool enough to handle, scrape flesh into a food processor; discard skin.
Puree until smooth. Add egg-yolk, Parmesan, garlic, lemon juice, 3/4 teaspoon salt, and pepper and pulse until blended. Transfer to a bowl.
Pour melted butter into a 1 1/2-quart gratin dish or 9 1/2-inch deep-dish pie plate and tilt to coat bottom.
Beat egg white with 1/4 teaspoon salt in a large bowl with an electric mixer at medium speed until they hold stiff peaks.
Fold one-third of whites into the eggplant mixture to lighten it, then fold in remaining egg whites gently but thoroughly. Spoon mixture into gratin dish.
Bake until golden and puffed, 25 to 30 minutes. Sprinkle gratin with mint, then scoop into servings and dollop with yogurt.