Charred Eggplant Soup Recipes

EGGPLANT SUPPER SOUP

Eggplant Supper Soup image

Hearty eggplant soup made with ground beef and vegetables.

Provided by SWOOTTEN

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
1 medium onion, chopped
1 pound ground beef
1 clove garlic, crushed
1 pound eggplant, diced
¾ cup sliced carrots
¾ cup sliced celery
2 (14.5 ounce) cans Italian diced tomatoes, drained
2 (14 ounce) cans beef broth
1 teaspoon sugar
½ teaspoon ground nutmeg
1 teaspoon salt
½ teaspoon ground black pepper
½ cup dry macaroni
2 teaspoons chopped fresh parsley
½ cup grated Parmesan cheese

Steps:

Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown. Drain grease, and mix in eggplant, carrots, celery, and tomatoes. Pour in beef broth. Mix in sugar, and season with nutmeg, salt, and pepper. Cook and stir until heated through.
Mix macaroni into the soup, and continue cooking 12 minutes, or until macaroni is al dente. Mix in parsley. Top with Parmesan chreese to serve.

Nutrition Facts : Calories 204 calories, Carbohydrate 11.7 g, Cholesterol 38.9 mg, Fat 10.2 g, Fiber 1.9 g, Protein 14.7 g, SaturatedFat 3.9 g, Sodium 902 mg, Sugar 4.2 g

CHARRED EGGPLANT DIP

Charred Eggplant Dip image

This smoky dip's flavors get stronger -- and better -- when it sits in the fridge for a couple of days. Try keeping it on hand to serve when friends drop by for a drink, or to add it to sandwiches.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Serves 6 (Makes 2 cups)

Number Of Ingredients 7

Ingredients

2 small eggplants, pricked
1 clove garlic, minced
1 to 2 Tbsp fresh lemon juice
Coarse salt
Pinch red pepper flakes
Extra-virgin olive oil, for drizzling
Radishes, wax beans, or carrots, for dipping

Steps:

Broil eggplants on a rimmed baking sheet, turning occasionally, until soft and charred, about 20 minutes. When cool, remove skin and stems and mash flesh.
Stir in garlic and lemon juice and season with salt and red pepper flakes. Drizzle with oil and serve with vegetables.

Nutrition Facts : Calories 65 g, Fat 3 g, Fiber 6 g, Protein 2 g, Sodium 124 g

CHILLED EGGPLANT SOUP WITH RED BELL PEPPER AND OLIVES

Chilled Eggplant Soup with Red Bell Pepper and Olives image

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1 large eggplant (about 1 1/4 pounds), cut lengthwise in half
1 large red bell pepper
2 teaspoons ground cumin
2 cups plain low-fat yogurt
1 cup low-fat (1%) milk
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh mint
3 garlic cloves, peeled
1 1/2 cups (or more) canned vegetable broth
6 Kalamata olives or other brine-cured black olives, pitted, chopped

Steps:

Prepare barbecue (medium heat). Grill eggplant until skin is charred and flesh is soft, about 6 minutes per side. Grill bell pepper until brown in spots, turning frequently, about 10 minutes. Transfer eggplant and pepper to bowl. Cover with foil and let stand 30 minutes. Peel, seed and dice red bell pepper. Set aside.
Scoop eggplant from skin and transfer flesh to blender; discard skin. Stir cumin in heavy small skillet over low heat until lightly toasted, about 2 minutes. Add cumin to blender; then add yogurt, milk, olive oil, 1 tablespoon mint and garlic. Blend until very smooth. Season to taste with salt and pepper. Transfer soup to large bowl. Mix in 1 1/2 cups broth. Cover and refrigerate until chilled, about 1 hour. (Bell pepper and soup can be prepared 1 day ahead. Cover separately and refrigerate. Before serving, thin soup with more vegetable broth, if desired.)
Mix bell pepper, remaining 1 tablespoon mint and olives in small bowl. Ladle eggplant soup into bowls. Sprinkle with bell pepper mixture; serve.

RICH AND CREAMY ROASTED EGGPLANT SOUP

Rich and Creamy Roasted Eggplant Soup image

This is a great tasting soup, rich and creamy, with tangy goat cheese to balance out your taste sensation! If you want to, you can use chicken or vegetable broth in the place of the heavy cream--but I like the cream, myself!

Provided by MARBALET

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h45m

Yield 4

Number Of Ingredients 10

Ingredients

3 tomatoes, halved
1 eggplant, halved lengthwise
1 small onion, halved
6 cloves garlic, peeled
2 tablespoons vegetable oil
1 tablespoon chopped fresh thyme
4 cups chicken broth
1 cup heavy cream
3 ½ ounces crumbled goat cheese
salt and pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C). Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil.
Roast in preheated oven until very tender and brown in spots, 45 minutes.
Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes.
Puree in batches in a food processor or blender, or using an immersion blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth, if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goat cheese.

Nutrition Facts : Calories 440.5 calories, Carbohydrate 22.4 g, Cholesterol 101.1 mg, Fat 37 g, Fiber 4.9 g, Protein 9.2 g, SaturatedFat 20 g, Sodium 163.4 mg, Sugar 9.1 g

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