The thirty-ninth president came from Plains, Georgia, and had worked in the family peanut business.
Family or White House tradition
Rosalynn Carter’s accounts of family food point to Jimmy’s enthusiasm for eggplant, including eggplant soufflé. Roasting and draining the vegetable before folding it into the egg mixture keeps this home version light.
The president & the table
Peanuts are the obvious shorthand for Carter, but family interviews point to a more useful dinner idea. Rosalynn Carter described Jimmy’s enthusiasm for eggplant, and eggplant soufflé appears as a favourite. White House accounts place it within a broader Southern comfort-food kitchen.
Behind this story
Library of Congress discussion of Carter family food interviews; White House Historical Association.
APRON ON. HISTORY CAN WAIT.
Make it at home.
Our home adaptation · Serves 4 · Not yet kitchen-tested
What you’ll need
Let’s make it
Heat the oven to 220°C / 425°F. Halve eggplants lengthwise, put cut-side down on a lined tray and roast for 30–40 minutes until very soft. Scoop the flesh into a sieve, drain well, then mash.
Lower the oven to 190°C / 375°F. Butter a 1.5 litre / 6 cup soufflé dish and coat with breadcrumbs.
Melt butter in a saucepan. Stir in flour for 1 minute, gradually whisk in milk and cook for 3 minutes until thick. Remove from heat. Stir in eggplant, cheese, salt and pepper. Cool for 5 minutes, then stir in yolks.
Whisk egg whites to firm but not dry peaks. Fold one-third into the eggplant base, then gently fold in the rest.
Spoon into the dish. Bake for 25–30 minutes until puffed, browned and set in the centre, reaching 71°C / 160°F. Serve straight away.
About this home version
A modern home recipe with practical ingredients and measured quantities.
Metric and US measures are approximate equivalents. For baking, use weights when you can.
