Pecorino Souffle, Eggplant Mozzarella Roulade & Celtuce Puree

Recipe compliments of Tiki's Bar & Grill.
Featured in the Honolulu Star-Advertiser on March 30, 2016.

Percorino Souffle Eggplant Mozzarella Roulade Celtuce Puree


Pecorino Souffle, Eggplant Mozzarella Roulade & Celtuce Puree


  • 2 eggs
  • 1/2 cup heavy cream
  • 4 tablespoons Pecorino cheese, grated
  • 4 tablespoons Parmesan cheese, grated
  • 4 leaves fresh basil
  • 2 sprigs fresh Italian parsley, stems removed
  • Pinch of salt and pepper

Parmesan Brittle:

  • 1/4 cup Parmesan cheese, shredded


  • 4 thin strips Japanese eggplant
  • 1 egg, beaten
  • Pinch of salt and pepper
  • Olive oil, as needed
  • 4 small mozzarella balls
  • 2 cherry tomatoes, sliced in half
  • Basil pesto (homemade or store bought), to taste


  • 1/4 pound celtuce (stem lettuce), peeled and chopped, available at specialty stores may substitute with celery root
  • 1 tablespoon butter
  • Salt and white pepper to taste


Preheat oven to 350°F.

Souffle and parmesan brittle:
In a blender, combine all souffle ingredients. Pour into 2-ounce silicon muffin molds. Set aside. For brittle sprinkle cheese on a baking pan lined with a silicon mat. Bake souffle in the oven for 20 minutes and brittle until golden brown.

Toss eggplant strips with egg, salt and pepper. In a hot pan over medium high, heat a drizzle of olive oil. Sear eggplant on both sides. Place a slice of tomato and mozzarella ball on each eggplant slice and roll. Top with basil pesto.

Steam celtuce for about 20 minutes and puree in blender with butter, salt and white pepper.

Serve souffle and roulade on top of about a tablespoon of puree and top with Parmesan brittle. Makes 4 servings.


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