Red Pepper And Eggplant Souffle

• 2 large eggplants (about 2 1/2 pounds)
• 1 1/2 pounds red bell peppers (about 4)
• 1/2 cup ricotta
• 1/4 teaspoon cumin
• 1 tablespoon minced jalapeno peppers, or to taste
• 2 tablespoons chopped fresh coriander (optional)
• Salt and freshly ground pepper to taste
• 8 eggs, separated

1. Preheat oven to 400 degrees.
2. Butter well and chill 8 1 1/4-cup souffle dishes.
3. Place eggplants on baking sheet and cook for 30 minutes, or until soft.
4. Meanwhile, roast red peppers by placing them atop an ignited gas burner, turning often until skin blackens; if you do not have gas burner this can be done under electric broiler.
5. Scoop flesh and seeds from the eggplant when it has cooled slightly and place it in colander.
6. Wash blackened skin off peppers, then core and seed.
7. Set aside.
8. Place eggplants and peppers in food processor or blender.
9. Add ricotta, cumin, jalapeno peppers, coriander, salt and pepper.
10. Puree well.
11. Taste for seasoning and transfer to bowl.
12. Add yolks to mixture and combine well with wire whisk.
13. In another bowl whisk whites until they form soft peaks.
14. Fold 1/4 of whites into mixture, then remainder.
15. Do not overwork.
16. Taste for seasoning.
17. Place souffle dishes on baking sheet and fill to rim with mixture.
18. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully.
19. Bake for approximately 10 minutes.

eggplants, red bell peppers, ricotta, cumin, jalapeno peppers, fresh coriander, salt, eggs

Taken from cooking.nytimes.com/recipes/10238 (may not work)