Instructions: Most people who love oysters also like eggplant. The two have an affinity for each other, with their sweet yet earthy flavors and creamy texture. Here, the eggplant is roasted until tender and pureed with roasted garlic. Bake this rustic souffle in a large, shallow baking dish, allowing it to rise quickly and evenly.

1/4 cup olive oil
1 1- to 2-pound eggplant, peeled and diced Salt
5 large cloves garlic, unpeeled
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
5 eggs, separated
1 cup freshly grated Asiago or parmesan cheese (divided)

24 small oysters, shucked and drained

Preheat oven to 400 degrees.

Heat the olive oil in a large oven-proof skillet over medium heat. Sprinkle the eggplant pieces with salt and add to the hot oil, mixing well. Transfer the skillet to the oven and roast the eggplant for about 40 minutes, or until tender, stirring occasionally.

Meanwhile, wrap the garlic in foil and roast for about 20 minutes, or until softened. Squeeze the garlic from the skins into the bowl of a food processor.

Working in batches, if necessary, add the roasted eggplant and puree. Transfer the puree to a large mixing bowl. Season with salt, white pepper, cayenne and nutmeg.

Whisk the egg yolks lightly with a fork or wire whisk, then stir into the eggplant mixture. Stir in3/4 cup of the grated cheese.

Grease a shallow 9-by-13 inch glass or ceramic baking dish. Beat the egg whites with a pinch of salt until firm peaks form. Fold half the egg whites into the eggplant mixture, then gently fold in the remaining whites, just until combined. Pour half the souffle mixture into the baking dish, top with the shucked oysters, then top with the remaining souffle mixture. Sprinkle the remaining1/4 cup cheese over the souffle. Bake about 20 to 25 mintues, or until eggs are puffed and just firm. Serve at once.

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