Would you ever think that you could do something pretty cool and make something taste great using a plain old eggplant. Well, I have the recipe for you. I stumbled across this great eggplant recipe in one of the fine dining restaurants I used to work at. Give it a go. This is a great dish that you can eat as is or for an added touch, you can grill some asparagus and marinated lamb strips and place on the side of the eggplant soufflés.

Cut the eggplant in half and cut around the edge of the eggplant leaving just enough of the eggplant to hold together. Deep fry the eggplant; take out of the oil and scoup out the Centre of the eggplant and chop up finely. Keep the outer eggplant skin. We will use it as a mould for our mix. Take the finely chopped eggplant and place it in a bowl. Add the chopped onion and garlic. Next add the egg yolks, Parmesan cheese and béchamel and mix together. Whisk the egg whites together until light and fluffy, and then fold into the béchamel mix. Place the finished mix back into the outer eggplant shell and bake on a well-greased tray in the oven on 375 oF for 10 to 15 minutes. Serve immediately.

2 large eggplants

Oil for deep-frying

6 ounces of white sauce (Béchamel sauce)

1 ounce of good quality Parmesan cheese, grated

¼ of a brown onion, finely diced

¼ clove of garlic, finely chopped

2 egg yokes

3 egg whites

1 ounce salted butter

Sea salt and cracked black pepper

Time to make 30 minutes Serves 2