Roasted Eggplant And Bell Pepper Soup Recipes

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ROASTED EGGPLANT AND BELL PEPPER SOUP



Roasted Eggplant and Bell Pepper Soup image

Adapted from: "Vegetable Soups from Deborah Madison's Kitchen". "This soup can be served hot, tepid, or chilled-- its flavors perhaps optimal at room temperature. It won't win any beauty contests--eggplant makes everything a bit dull looking--but leaving some texture in the soup helps, along with the swirl of yogurt and a perfect sprig or two of cilantro. In any case, the flavors will win kudos, and that's what counts."

Provided by Engrossed

Categories     Onions

Time 1h45m

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 18

1 lb eggplant, cut into large chunks (preferably small lighter-skinned varieties)
2 red bell peppers, cut into large chunks
1 large onion, cut into large chunks
4 tomatoes, cut into large chunks (about 1 pound)
5 fresh garlic cloves, peeled
2 fresh thyme sprigs or 1/2 teaspoon dried thyme
2 oregano sprigs or 1/2 teaspoon dried oregano
1/4 cup olive oil
sea salt, to taste
1 cup water
1 teaspoon ground cumin
6 slices gingerroot, freshly peeled and thinly sliced
6 cups water
3 tablespoons cilantro, minced
1/2 teaspoon salt
1 large lime, juice of
1 cup yogurt (such as Pavels, a thin whole-milk yogurt)
fresh cilantro stem, to garnish

Steps:

  • Preheat oven to 425°F.
  • Toss eggplant, peppers, onion, tomatoes, garlic, herbs, oil and salt together.
  • Place in a large baking dish. Roast until browned and fragrant, about 1 hour, turning 2-3 times while they're roasting.
  • Transfer roasted vegetables to a soup pot.
  • Add 1 cup water to the dish they baked in, scrape up the caramelized juices, and add to pot along with cumin and ginger.
  • Pour in another 6 cups water, the cilantro, and 1/2 tsp salt.
  • Bring to a boil, then lower heat and simmer, covered, until the vegetables are fully tender, 20 minutes or so.
  • Let cool slightly, then puree, leaving a little texture. I would use an immersion blender here.
  • Stir in the lime juice and pour into serving bowl.
  • Swirl in the yogurt.
  • Serve garnished with sprigs of cilantro.

Nutrition Facts : Calories 126.3, Fat 8.2, SaturatedFat 1.6, Cholesterol 4, Sodium 173.2, Carbohydrate 12.1, Fiber 3.7, Sugar 6.6, Protein 2.9

ROASTED RED BELL PEPPERS WITH EGGPLANT (FUNGHETTO)



Roasted Red Bell Peppers with Eggplant (Funghetto) image

Provided by Giada De Laurentiis

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15

Vegetable oil cooking spray
2 medium red bell peppers, halved lengthwise, cored and seeded
1 tablespoon extra-virgin olive oil
1/4 cup vegetable oil
Two 8-ounce Japanese eggplants, trimmed and cut into 1/2-inch pieces
1/4 teaspoon kosher salt
One 26-ounce jar tomato-basil sauce, such as Giada De Laurentiis for Target Tomato-Basil Sauce
20 pitted medium black olives, chopped
20 pitted medium green olives, chopped
2 tablespoons capers, rinsed and drained
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons plain breadcrumbs
2 tablespoons grated Parmesan
2 tablespoons extra-virgin olive oil

Steps:

  • For the peppers: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking dish or baking sheet with vegetable oil cooking spray. Arrange the peppers, cut side-up, on the baking sheet and drizzle with the olive oil. Bake until the peppers are tender but still holding their shape, about 20 minutes.
  • For the eggplant: Heat the vegetable oil over medium-high heat in a 12-inch nonstick skillet. Add the eggplant in batches and cook, stirring frequently, until golden, 15 to 20 minutes. Drain on paper towels and season with salt.
  • For the filling: Combine the cooked eggplant, tomato-basil sauce, olives, capers, salt and pepper in a 12-inch nonstick skillet. Bring to a simmer and cook until slightly thickened, about 8 minutes.
  • For the topping: In a small bowl, combine the breadcrumbs and Parmesan.
  • Preheat the broiler.
  • Spoon the filling into the bell peppers and sprinkle the topping over the filling. Drizzle with the olive oil and broil until a golden crust forms, 2 to 3 minutes.

ROASTED RED PEPPER AND EGGPLANT SOUP



Roasted Red Pepper and Eggplant Soup image

Categories     Soup/Stew     Blender     Tomato     Vegetable     Roast     Lunch     Basil     Leek     Eggplant     Bell Pepper     Healthy     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 13

2 eggplants (about 2 1/2 pounds total), halved
4 red bell peppers (about 22 ounces)
1/4 cup olive oil
2 medium onions, chopped
1 medium leek, halved lengthwise, thinly sliced crosswise (white and pale green parts only; about 2 cups)
6 large garlic cloves, minced
8 1/2 cups chicken stock or canned low-salt chicken broth
3 tablespoons tomato paste
1/4 cup chopped fresh basil
2 tablespoons chopped fresh thyme
3 tablespoons unsalted butter
1 1/2 tablespoons fresh lemon juice
Parmesan cheese shavings

Steps:

  • Preheat oven to 450°F. Line rimmed baking sheet with parchment paper. Pierce eggplants all over with fork. Transfer, cut side down, to baking sheet. Roast until tender, about 45 minutes. Cool slightly. Remove peel and discard. Cut eggplants into large pieces. Rinse eggplant pieces under running water. Drain well. Set aside.
  • Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed and coarsely chop peppers.
  • Heat oil in large pot over medium-high heat. Add onions and leek and sauté until tender, about 5 minutes. Add garlic; sauté 1 minute. Stir in eggplant, peppers, chicken stock, and tomato paste. Bring to boil. Reduce heat to medium and simmer uncovered until vegetables are tender, about 45 minutes. Stir in basil and thyme. Cool slightly.
  • Working in batches, puree soup in blender until smooth. Return soup to pot. Season with salt and pepper. Add butter and lemon juice; stir over low heat until soup is heated through, about 5 minutes. (Can be made 1 day ahead. Cover and chill. Bring to simmer before continuing.) Transfer to large bowl; garnish with Parmesan.

ROASTED WHITE EGGPLANT SOUP



Roasted White Eggplant Soup image

Provided by Molly O'Neill

Categories     project, soups and stews, appetizer

Time 3h

Yield Four servings

Number Of Ingredients 9

1 cup low-fat yogurt
1 large red bell pepper, roasted, seeded, deveined and peeled
4 pounds white eggplant
1 teaspoon olive oil
1 onion, peeled and coarsely chopped
2 cloves garlic, peeled and chopped
1 quart chicken broth, homemade or low-sodium canned
1/2 teaspoon salt
1 teaspoon freshly ground pepper

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

SPICY ROASTED RED PEPPER AND EGGPLANT SOUP



Spicy Roasted Red Pepper and Eggplant Soup image

This is one of my favorite winter soups. It's spicy and very flavorful, and makes an excellent side or appetizer soup. The most important thing when preparing it is to try not to lose the juice from the peppers when you roast them--it adds a lot of flavor to your soup! Also, all the spices at the end, including the lime juice, should be added to taste, a little at a time. The soup is fine without them, but I thought it needed something until I added them. Finally, if you are preparing this as a vegan recipe, just omit the cream garnish. Use scallions, and maybe a spoonful of olive paste instead to garnish!

Provided by Starrah

Categories     Vegetable

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 large eggplant
2 large red bell peppers
2 cups finely chopped red onions
1 -2 sprig fresh thyme
1/2 fresh red chili peppers or 1/2 teaspoon spicy chili powder
2 -4 teaspoons paprika
5 cups vegetable stock
2 tablespoons olive oil
salt
black pepper
ground coriander
oregano
1 dash lime juice
fresh cream (for garnishing) or black olive paste (for garnishing)
finely chopped scallion (for garnishing)

Steps:

  • Preheat oven to 425F/220°C.
  • While the peppers and eggplant are roasting, chop your onions and fresh chili (if you are using a fresh chili). Throw away the seeds and pith of the chili, and remember to only use half. Set aside.
  • Put the eggplant and the bell peppers on a baking tray. To prevent exploding, poke a few holes in the eggplant, and one small slit in each pepper, facing up (while the peppers cook, they will fill with juice, and you don't want it to leak out).
  • Roast them in the oven for about 40 minutes, until the eggplant is soft. Allow to cool enough to touch.
  • Carefully put the peppers in a bowl, saving as much juice as possible, and cut in half. Peel away and discard the skin, seeds and pith.
  • Cut the eggplant in half, and use a spoon (a grapefruit spoon works amazing for this if you have one!) to scoop out the flesh into the bowl with the red pepper flesh.
  • Put the olive oil in the soup pot on low heat, and add the onions. Cook until soft, but not browned.
  • Add the hot chili or chili powder, and cook for few quick minutes.
  • Add the eggplant, red peppers, thyme, and paprika, and stir.
  • Add about three quarters of the stock (enough to cover the contents of the pot), and simmer for about 20 minutes.
  • In a few batches, puree the soup in a blender until smooth (you need to use a second pot to keep the pureed and un-pureed soup separate).
  • Add more stock to adjust the consistency if you need to.
  • Add salt, black pepper, small amounts of oregano and coriander, and more of the other spices and thyme to taste. Add a small dash of lime juice as well.
  • Serve hot with a spoonful or two of fresh cream on top, and a spoonful of chopped scallions.

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

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.

ROASTED EGGPLANT AND RED BELL PEPPER SALAD



Roasted Eggplant and Red Bell Pepper Salad image

After making revisions to an Italian recipe for antipasto, I came up with this eggplant salad dish. It is not as time intensive as it appears; many of the steps can be performed simultaneously.

Provided by cheilan

Categories     Side Dish     Vegetables     Eggplant

Time 2h25m

Yield 4

Number Of Ingredients 10

6 medium red bell peppers, halved and seeded
4 small baby eggplants, halved lengthwise
salt and freshly ground black pepper to taste
4 tablespoons olive oil, divided, or more as needed
2 tablespoons balsamic vinegar
1 clove garlic, chopped
2 dashes chile sauce
1 (6 ounce) jar artichoke hearts
½ cup oil-packed sun-dried tomatoes, drained
4 large fresh basil leaves

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a foil-lined baking sheet. Place bell peppers, cut-sides down, on the baking sheet.
  • Bake in the preheated oven until beginning to char, about 45 minutes.
  • While peppers roast, score eggplant flesh deeply in a diamond cross-hatch pattern with the tip of a knife. Press on the edges of the halves to open the cuts and sprinkle salt over the surface and into the cuts. Set aside, cut-sides up, for 30 minutes.
  • Line a baking sheet with parchment paper. Gently squeeze the eggplant over the sink to extract the salty juice and wipe them dry with a paper towel. Brush each half with 1/2 tablespoon olive oil. Arrange each half, cut-side down, on the lined baking sheet.
  • Remove bell peppers from the oven and cover with a dish towel. Let stand for 5 minutes. Leave the oven on.
  • Roast eggplant in the preheated oven until tender, about 45 minutes. Peel, seed, and slice the peppers while eggplant is roasting.
  • Whisk 3 tablespoons olive oil, balsamic, garlic, and chili sauce together in a separate bowl. Slice 4 artichoke hearts; reserve any remaining artichoke hearts for another use.
  • Let eggplant cool for at least 20 minutes before handling. Turn flesh-side up. Use a kitchen knife to scrape the flesh from the skin. Divide the flesh along the score lines into cubes. Discard skin.
  • Combine eggplant, bell peppers, artichoke hearts, and sun-dried tomatoes in a bowl. Sprinkle with pepper. Pour dressing over vegetables and mix together. Garnish with basil leaves.

Nutrition Facts : Calories 314.6 calories, Carbohydrate 39.3 g, Fat 16.6 g, Fiber 17.4 g, Protein 7.5 g, SaturatedFat 2.3 g, Sodium 336.2 mg, Sugar 16.2 g

ROASTED EGGPLANT AND BELL PEPPER SALAD



Roasted Eggplant and Bell Pepper Salad image

This chilled roasted eggplant and bell pepper salad is a great side dish or an appetizer in the summer. Perfect for parties; just add a bowl of tortilla chips next to it. You can also serve this hot with grilled chicken or fish. Either way, it's delicious! Garnish with dill or parsley.

Provided by Anonymous

Categories     Salad     Vegetable Salad Recipes

Time 1h55m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
1 medium onion, sliced
1 large eggplant, cut into chunks
1 large orange bell pepper, cut into chunks
1 large tomato, sliced
2 cloves garlic, minced, or more to taste
1 tablespoon minced parsley, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.
  • Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.

Nutrition Facts : Calories 133.4 calories, Carbohydrate 17.2 g, Fat 7.3 g, Fiber 7.2 g, Protein 3 g, SaturatedFat 1 g, Sodium 47.3 mg, Sugar 7.4 g

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From yaykosher.com


CURRY ROASTED RED PEPPER AND EGGPLANT SOUP RECIPE - PINCH OF YUM
2011-10-31 Preheat oven to 450. Chop red peppers and eggplant. Cover a baking sheet with tinfoil and spray with nonstick spray. Put vegetables on baking sheet and sprinkle with salt. Roast for 25-30 minutes. Saute onion with oil until translucent. Add garlic and saute for 30 seconds. Add broth, tahini, and spices.
From pinchofyum.com


CHILLED ROASTED EGGPLANT AND BELL PEPPER SOUP BY …
Jan 14, 2018 - Yummy Recipe for Chilled Roasted Eggplant And Bell Pepper Soup by apleasantlittlekitchen. Jan 14, 2018 - Yummy Recipe for Chilled Roasted Eggplant And Bell Pepper Soup by apleasantlittlekitchen. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.com


RECIPE: ROASTED EGGPLANT AND RED BELL PEPPER SOUP
In a bowl coat the eggplant and the bell pepper lightly with 1 tablespoon of the oil and season the vegetables with salt and pepper. In a foil-lined roasting pan arrange the eggplant, skin sides down, the bell pepper, skin sides up, the onions, cut sides down, and the tomatoes, cut sides down, and roast the vegetables in the upper third of
From recipelink.com


SOUTHERN EGGPLANT RECIPES - PRECIOUS-L.COM
2022-05-23 Add zucchini, eggplant, onion, poblano and bell pepper. Step 2. Be sure to evenly distribute the salt onto both sides of the fruit. Drain on paper towels, serve warm. Uncover and
From precious-l.com


ROASTED EGGPLANT SOUP RECIPE - THE ENDLESS MEAL®
2021-11-22 How to make eggplant soup. Start by sauteeing the onion, cumin, paprika, and garlic. Then add the roasted eggplant and broth and season it with salt and pepper. Simmer the soup for 10-15 minutes then use an immersion blender to puree the soup until it's creamy. A little lemon juice and parsley get stirred into the soup at the end then it's ...
From theendlessmeal.com


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