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–+ servings
Eggplant Puff
Egg Plant Puff is a charming vintage vegetable casserole that transforms humble eggplant into a light, savory baked dish with a soft soufflé-like texture. Popular in mid-century American home cooking, recipes like this were often served as hearty side dishes alongside roasted meats or Sunday suppers. The eggplant is boiled until tender, mashed smooth, and blended with pantry staples such as flour, egg, and baking powder to create a fluffy baked puff. Its mild flavor and creamy consistency made it especially appealing during eras when economical vegetable dishes were staples on the family table. This recipe highlights the practical, comforting style of vintage American cooking while giving eggplant a surprisingly delicate and satisfying presentation.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American, Southern
Servings 6
Calories 165 kcal

Ingredients
  

  • 1 eggplant (firm )
  • water (for boiling)
  • 1 egg (well beaten)
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 cup flour
  • 1 tbsp shortening (or butter, melted)
  • ½ tsp baking powder

Instructions
 

Step 1: Prepare the Eggplant

  • Wash the eggplant thoroughly.
  • Boil the eggplant in water until tender.

Step 2: Cool and Peel

  • Allow the eggplant to cool enough to handle.
  • Cut it lengthwise and scrape out the flesh close to the hull.

Step 3: Mash the Mixture

  • Mash the eggplant thoroughly until smooth.

Step 4: Add the Wet Ingredients

  • Add the beaten egg, salt, pepper, and melted shortening.
  • Mix well.

Step 5: Add the Dry Ingredients

  • Stir in the flour and baking powder until combined.

Step 6: Bake the Puff

  • Pour the mixture into a greased medium-sized casserole dish filled about halfway.
  • Bake at 350°F until puffed and lightly browned, about 30 to 35 minutes.

Tips

  • Add grated Parmesan cheese for a richer flavor.
  • Stir in sautéed onions or garlic for extra depth.
  • Use butter instead of shortening for a softer texture.
  • Sprinkle breadcrumbs on top before baking for a crisp crust.
  • Add chopped fresh parsley or basil for freshness.
  • Serve alongside roast chicken or pork.
  • Mix in shredded cheddar for a more casserole-style dish.
  • Try smoked paprika instead of black pepper for a subtle smoky flavor.
  • Bake in ramekins for individual servings.
  • Substitute gluten-free flour if needed.

Nutrition

Calories: 165kcalCarbohydrates: 24gProtein: 5gFat: 5gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 31mgSodium: 420mgPotassium: 320mgFiber: 4gSugar: 4gVitamin A: 95IUVitamin C: 4mgCalcium: 110mgIron: 2mg
Keyword baked casserole, comfort food, eggplant casserole, nostalgic food, retro recipes, savory puff, vegetable side dish, vintage recipe
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