Eggplant Moussaka Souffle

This dish, based connected a look from cook and writer Madeleine Kamman, takes the elements of a classical Greek dish, moussaka, and transforms them into a airy souffle. To trim the carbs, whole-wheat pastry flour stands successful for all-purpose flour, and unsweetened almond beverage replaces cow’s milk.

The eggplant needs to beryllium salted for 1 hour. The assembled souffle should beryllium either baked and served instantly oregon frozen uncooked, past baked successful a frozen state, a method Kamman calls "defrost portion baking." To bash that, hole the souffle successful a CorningWare dish, screen it with integrative and fto it frost solid; past wrapper it with aluminum foil. (The souffle tin beryllium frozen for up to a month.) Bake the frozen souffle uncovered successful a 375-degree oven for doubly the called-for baking time, minus 5 minutes.

Adapted from Kamman's "The New Making of a Cook" (Morrow, 1997).

Ingredients

Nutritional Facts

Per serving (based connected 8)

• Calories

  290

• Fat

  21 g

• Saturated Fat

  6 g

• Carbohydrates

  14 g

• Sodium

  200 mg

• Cholesterol

  130 mg

• Protein

  12 g

• Fiber

  5 g

• Sugar

  4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from Kamman's "The New Making of a Cook" (Morrow, 1997).

Tested by David Hagedorn.