Eggplant Soufflé Serves 6

Peel and dice eggplant and simmer till tender. Mash. Melt butter. Add salt and pepper and grated onion. Stir in flour and gradually add 1 c milk. Add cheese, ketchup and yolks. Cook until thick and fold in eggplant. Fold in whites. Bake in buttered soufflé dish in pan of hot water 45 min. at 350. Serve immediately.

Eggplant 1 large
Butter 2 T
Salt
Pepper
Onion 1 tsp grated
Flour 2 T
Milk 1 c
Cheese, Cheddar 0.5 c shredded
Ketchup 2 T
Egg Yolks 2
Egg White 3 stiffly beaten