Smoky Eggplant Soup Recipe

Save to Favorites

Post a Comment

Print Recipe

Email Recipe

Smoky Eggplant Soup

Rating:

Category: Soups

6 Servings
By: Unknown

Rate this recipe:

More Soups Recipes :

» Turkey Bone Soup

» Yummy Ham and Potato Soup

» Zucchini And Hominy Soup

» Split Pea Soup With Garlic Croutons

» Curried Squash Soup

» Onion Soup With Gorgonzola Toast

» Barley Turkey Soup

» Moroccan Chicken Stew

» Taco Chile Cheese Soup With Rice

Ingredients:

2 Eggplants
3 tbsp Olive oil
2 medium Onions, sliced
4 Garlic cloves, chopped
2 Tomatoes, chopped
8 cup Chicken broth
2 tbsp Chopped fresh basil
1 tbsp Chopped fresh oregano
Salt and pepper, to taste
1 dash Tabasco sauce
1/2 cup Grated Parmesan cheese, fresh

Instructions:

Cut the eggplants in half and score the flesh. Brush the cut sides with 1 tablespoon of the olive oil, place on a hot grill or under the broiler, and cook until browned and soft, about 10 minutes. Scoop out the flesh and coarsely chop it. Set aside. Heat the remaining olive oil in a large, heavy pot. Add the onions and garlic, and saute over medium heat until golden, 7 or 8 minutes. Add the tomatoes and cook just until they begin to wilt and release their juices, about 5 minutes. Add the eggplant flesh and the chicken stock and bring to the boil. Reduce the heat to a simmer and cook 10 minutes. Add the basil and oregano and cook 2 minutes more. Strain the solids from the liquid, reserving the hot liquid in the pot. Puree the solids in a food processor or blender until smooth and creamy. Return the puree to the pot and reheat to just below simmer. Season to taste with salt, pepper, and Tabasco and garnish with Parmesan cheese. Yield: 4-6 servings.

Recipe Comments :