The Unmolded Soufflé – Roasted Eggplant Sformato
The Sformato (sfohr-MAH-toh) is “unmolded” in Italian. There are many variations of the recipe. Some make it soufflé like by whipping egg whites and folding them into the batter to produce a showy side dish. However, with this recipe it is more custard like with intense flavor and holds a nice shape when unmolded. By modifying the vegetables you can adapt it to any season. Try asparagus, peas, tomato, winter squash, bacon, fresh herbs and cheese to adapt to other dishes on your menu. For extra flavor sprinkle some herbs and parmesan cheese to the ramekin before you add the batter.
The sformato is soft and tender in texture and is best served with alternating textures. Crunchy carrots with a curry sauce and grilled pork would make a delicious accompaniment. It makes a delicious lunch with a green salad as well.
Use your imagination when at the Farmers Markets and gather seasonal ingredients for your Sformato. Enjoy!
Roasted Eggplant Sformato
By Chef James Ablett
- 1 head roasted garlic
- 1 ½ # of eggplant, peeled, diced, roasted
- 3 Tablespoons of olive oil
- 3 egg yolks
- 3 eggs
- 1 cup milk
- 1 ½ cups heavy cream.
- 2 tsp. Salt
Heat oven to 350*
- Cut top off of garlic head, drizzle with 1 Tablespoon of olive oil. Roast in oven until soft and golden (this can be done up to 3 days ahead, garlic should not be warm when added to mixture)
- Peel the eggplant and dice in large chunks, in a mixing bowl toss with 2 tablespoons of olive oil. This can be done the day before. Eggplant should not be hot when added to mixture.
- In a blender on puree; add half of the milk, roasted garlic and roasted eggplant and blend until smooth.
- To the garlic and eggplant puree add egg yolks, eggs and salt, blend until smooth and well incorporated.
- Remove the knob from the blender lid. On mix, slowly blend in the heavy cream.
- Rub olive oil into 6 each 5 ounce ramekins. Place the ramekins in a large roasting pan and fill the pan with water until it is half way up the sides of the ramekins. Fill the ramekins with the batter.
- Bake at 350 degrees in the water bath till set. Approximately 20 – 30 minutes.
- Remove from the water bath and let rest for a few minutes. Turn ramekin upside down onto each plate for service and gently remove the sformato. To serve family-style bake the sformato in a baking dish, following the same methods.