EGGPLANT PARM SOUP
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the soup in a medium pot, add in the Parmesan rind and bring to a slight simmer.
- Set up a standard breading station with the flour, eggs and breadcrumbs in separate shallow bowls. Lightly season each station with salt and pepper. In batches and using a spider or slotted spoon, dredge each eggplant cube in flour and shake off the excess; dip in egg and let the excess drip off; and then coat in breadcrumbs. Set aside on a wire rack.
- Heat 1/2 inch of oil in 2 large straight-sided saute pans over medium heat. Working in small batches, fry the eggplant pieces, turning once, until golden brown, about 4 to 5 minutes a side.
- Preheat the oven to broil. Ladle the soup into individual ovenproof crocks on a parchment-lined baking sheet. Cover each crock with 2 slices of mozzarella. Broil until golden brown and bubbly. Top each crock with several fried eggplant cubes and some basil chiffonade.
SMOKY EGGPLANT SOUP
I am a fan of eggplant soup, and this one is a winner, creamy-textured and bright tasting. Charring the eggplant gives it a smoky flavor, but as opposed to some rustic versions, the soup has a smooth texture and a lovely pale color. It gets a good squeeze of lemon juice, a drizzle of olive oil and a sprinkling of the Middle Eastern spice mixture za'atar, made with wild thyme and sesame, now widely available. Make sure to choose small, firm eggplants. Serve the soup chilled or hot, in small portions.
Provided by David Tanis
Categories easy, soups and stews, appetizer
Time 30m
Yield About 6 cups
Number Of Ingredients 11
Steps:
- Poke 2 or 3 holes in eggplants with a paring knife, then place on a baking sheet under hot broiler, about 2 inches from flame. Cook for 3 or 4 minutes, allowing skins to blacken and char. Turn and cook on other side until eggplants have softened completely, about 4 minutes more. Set aside to cool, then remove and discard skins and roughly chop eggplant flesh.
- Meanwhile, put 3 tablespoons olive oil in a heavy-bottomed stainless or enameled soup pot over medium-high heat. Add onion, season generously with salt and pepper, and cook until softened and beginning to color, 5 to 7 minutes. Add garlic, cayenne and reserved eggplant and cook 1 minute more, then add broth and bring to a brisk simmer. Reduce heat and simmer gently for 10 minutes. Check seasoning of broth and adjust salt.
- Purée soup in batches in blender. Strain through fine-meshed sieve and discard solid debris and seeds. Add 3 tablespoons lemon juice to puréed soup and taste again, adding more as necessary. Soup should be well seasoned and rather lemony.
- Mix lemon zest with remaining 2 tablespoons olive oil for garnish. Ladle soup into small bowls, topping each bowl with 1 teaspoon lemon oil, 1/2 teaspoon za'atar and some chopped parsley. May be served hot or cold.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 10 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 1066 milligrams, Sugar 8 grams
EGGPLANT SUPPER SOUP
Make and share this Eggplant Supper Soup recipe from Food.com.
Provided by Plainbil
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil and butter in a Dutch oven.
- Add onion and sauté until limp (about 3 minutes).
- Add the meat and stir over the heat until it loses its pinkness.
- Add eggplant, garlic, carrots, celery, tomatoes (break up with fork), beef broth, salt, sugar, pepper, and nutmeg.
- Cover and simmer for about 30 minutes.
- Add macaroni and parsley and simmer for about 10 minutes more,or until macaroni is tender.
- Serve in soup bowls. Pass cheese to sprinkle over.
Nutrition Facts : Calories 337.5, Fat 17.9, SaturatedFat 6.3, Cholesterol 60.6, Sodium 1799.3, Carbohydrate 24.1, Fiber 5.5, Sugar 10.3, Protein 22.3
EGGPLANT (AUBERGINE) SUPPER SOUP
Friends of ours used to grow eggplants and loved any recipe that used eggplant. I like this recipe because I love eggplant. Perfect meal in one dish.
Provided by Caryn Gale
Categories Meat
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Brown beef and onion.
- Add rest of ingredients EXCEPT macaroni and parsley flakes.
- Simmer 30 minutes covered.
- Add last 2 ingredients and simmer for 15 more minutes.
EGGPLANT SUPPER SOUP
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
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
ROASTED WHITE EGGPLANT SOUP
Provided by Molly O'Neill
Categories project, soups and stews, appetizer
Time 3h
Yield Four servings
Number Of Ingredients 9
Steps:
- Put the yogurt in a strainer lined with cheesecloth. Set aside for 3 hours in the refrigerator. Put the roasted bell pepper in a food processor or blender. Puree until smooth. Set aside.
- Preheat the oven to 425 degrees. Place the eggplant on a baking sheet. Roast until soft, about 35 minutes. Set aside to cool. Peel the roasted eggplant. Cut in half lengthwise and lift out the small seed sacs. Discard. Chop the remaining pulp.
- Combine the olive oil, onion, garlic and eggplant in a soup pot. Cook until the onions are soft, about 10 minutes. Add chicken broth. Simmer for 10 minutes. Season with salt and pepper.
- Ladle the soup into 4 bowls. Garnish each with a dollop of thickened yogurt and a swirl of red pepper puree.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 4 grams, Carbohydrate 46 grams, Fat 6 grams, Fiber 15 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 689 milligrams, Sugar 27 grams
ROASTED EGGPLANT SOUP
Categories Soup/Stew Herb Tomato Goat Cheese Eggplant Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 45 minutes. Remove from oven. Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan. Add 4 cups chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes. Cool slightly.
- Working in batches, puree soup in blender until smooth. Return soup to saucepan. Stir in cream. Bring to simmer, thinning with more stock, if desired. Season soup with salt and pepper. Ladle into bowls. Sprinkle with goat cheese; serve.
RICH AND CREAMY ROASTED EGGPLANT SOUP
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
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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