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Eggplant Soup

Cuisine: Brazilian
Type: Vegetables
Courses: Soup
Serves: 8 people

Recipe Ingredients

2   Eggplants - peeled, and
  Cut into 1" dice
1   Onion - diced (large)
2   Zucchini - cut 1/2" dice (large)
3   Tomatoes - cut 1/2" dice (large)
1   Garlic - separated into clove
1/2 lb 227g / 8ozMushrooms - quartered
1/2 cup 118mlOlive oil
6 cups 1422mlChicken broth or water - (to 7 cups)
1/2 cup 118mlRed wine
  Salt - to taste
  Freshly-ground black pepper - to taste
2 tablespoons 30mlChopped basil
2 tablespoons 30mlChopped oregano
2 tablespoons 30mlChopped parsley - (optional)

Recipe Instructions

Toss eggplant, onion, zucchini, tomatoes, garlic and mushrooms with olive oil. Layer vegetables evenly on 15- by 9-inch jellyroll pan. Roast at 350 degrees until browned, stirring occasionally for even browning, about 1 hour. Be careful not to scorch.

Remove from oven and cool. Puree roasted vegetables in blender and transfer to saucepan. Add broth and wine. Simmer over medium heat until slightly reduced, about 20 minutes. (For thicker soup, use less liquid.)

Season to taste with salt and pepper. Add basil and oregano. Remove from heat. Serve in heated cups or bowls and garnish with chopped parsley, if desired.

This recipe yields 8 servings.

Each serving: 199 calories; 629 mg sodium; 1 mg cholesterol; 15 grams fat; 10 grams carbohydrates; 6 grams protein; 1.18 grams fiber.

The Los Angeles Times, 06-27-1999


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