Recipe - Creole Doughnuts

2 tablespoon Butter
Med Onion, finely chopped
Med stalk celery, minced
2 x Cloves Garlic, minced
1 tablespoon Unbleached white Flour
2 tablespoon Minced fresh parsley
1 tablespoon Minced fresh basil
One half teaspoon Dried Thyme
One half cup Whole or lowfat Milk
Lg Eggplant , peeled & minced
One half cup Fresh, soft bread crumbs
1 cup Grated white cheese *
3 x Eggs, separated, room temp.
1 ds Cayenne pepper

* firmly packed grated mild white cheese of your choice Preheat oven to
350 deg F.
In a large skillet, heat butter till it foams. Add the onion, celery, and
garlic and saute over low heat until the onion is translucent. Sprinkle in
the flour, stirring until well blended. Add the herbs and saute, stirring
until the mixture just begins to brown. Add the milk and the minced eggplant
(about 1 One half lbs). Cover and cook over low heat, stirring occasionally,
until the eggplant is quite tender. Add a bit of water from time to time if
necessary, just enough to keep the bottom of the skillet moist. Remove from
the heat.
Transfer the mixture to a mixing bowl. Add the bread crumbs, cheese, salt
and pepper to taste, cayenne, and 3 egg yolks. In another bowl, beat the 3
egg whites until they form stiff peaks, then fold them gently into the
eggplant mixture. Pour the mixture into a welloiled 1 One half qt baking
casserole or souffle pan.
Bake for 4045 minutes, or until puffed and golden brown. Let the souffle
sit for 5 minutes, then serve at once. Serves 46.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini