Eggplant-And-Three-Cheese Soufflé

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2 tablespoons olive oil

3 pounds slender eggplant, peeled


2 tablespoons unsalted butter, cut into 2 pieces

3 large garlic cloves, unpeeled

1/4 teaspoon cumin seeds

4 large eggs, separated

1 large egg yolk

1 1/2 ounces grated Pecorino pepato cheese (about 1/2 cup), see Note

2 ounces Italian Fontina cheese, cut into 1/3-inch dice (about 1/3 cup)

2 tablespoons freshly grated Parmesan cheese

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