Millet Souffle lined with Grilled Eggplant

Farmers’ Market Recipe

                                                           By Chef Diana Temple

                                           Millet Souffle lined with Grilled Eggplant

                                                           With a Basil Aioli

Serves 8

This requires a 9 inch soufflé dish lined with oiled parchment paper on the bottom

4 cups cooked millet, cooked much like rice, using approx. 2 cups millet and 3 cups water

1 large globe eggplant, stem removed and sliced lengthwise in 1/8^th to ¼ in. slices.  (a slicer works best)

2 -4 tablespoons olive oil, for brushing eggplant and also to sauté vegetables

2 cups vegetables cut in small ¼ in. dice (any combination of cauliflower, broccoli, cooked spinach, asparagus, red pepper, onion, etc.)

2 teaspoons fresh thyme, chopped

1 ½ cups sharp cheddar cheese, grated

½ cup whole milk

6 eggs, separated

Basil aioli (recipe follows)

Sprinkle the eggplant with salt and let sit for 20-30 minutes.  Wipe off any moisture.  Brush lightly with olive oil and grill on a oven top grill with ridges on medium high heat.  Mark both sides and cook until soft but not mushy.  Set aside on a plate.

Saute the vegetables in a skillet on medium heat until tender but not mushy. Add the thyme and salt and pepper to taste for the last two minutes of cooking.  Set aside in a bowl.

Then take the eggplant slices and line the soufflé dish having the wider sides of the eggplant on top, overlapping by about a half inch working in one direction to cover the whole soufflé dish, using a small piece to cover the bottom of the soufflé dish if exposed.

Mix the cooked vegetables into the cooked millet.

Add the cheese and milk to the millet mixture.

Whip the egg yolks in a kitchen aid or with a hand mixer until pale and foamy. Fold into millet mix.

Whip the egg whites until soft peaks form and fold gently into millet mix.

Gently spoon the millet mixture into the lined soufflé dish up to the top and bake in a 350 degree oven for approx. one hour or until very brown and crusty on the top.  Remove from oven and let sit for 5 minutes.  Then run a knife around the edges carefully, invert onto a large plate, and remove dish and the parchment paper.  There you go!  A beautiful presentation. 

Basil Aioli can be made ahead blending together 2 cups fresh basil leaves, 2 cloves chopped garlic, a teaspoon lemon juice, ½ teaspoon salt ½ cup mayonnaise and ½ cup olive oil (add oil last in a small stream).  Pour evenly on the top of soufflé so it runs down the sides.  Cut in wedges to serve.