Roasted Eggplant And Garlic Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED EGGPLANT WITH GARLIC AND HERBS



Roasted Eggplant with Garlic and Herbs image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 4 servings (3 cups)

Number Of Ingredients 8

2 large eggplants (3 pounds), unpeeled, cut into 1 1/2-inch chunks
2 tablespoons kosher salt
1/2 medium shallot
1 clove garlic
1/2 cup flat-leaf parsley, packed
2 tablespoons full flavored walnut oil
1/4 cup extra-virgin olive oil, plus as needed
1/2 teaspoon freshly ground pepper

Steps:

  • Put the eggplant pieces in a large colander and sprinkle all over with the 2 tablespoons kosher salt. Set in the sink to drain for about 30 minutes.
  • Preheat oven to 425 degrees F.
  • Put a baking sheet in the oven to heat for 10 minutes.
  • Meanwhile, peel and finely chop the shallot and garlic, and push to the side of the cutting board. Chop the parsley, then draw the shallots and garlic in with the herbs and chop them together, until finely chopped. Stir the aromatics and walnut oil together in a serving bowl.
  • Toss the purged eggplant with the olive oil and pepper. Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil. Spread the eggplant out on the pan and return to the oven. Roast until the eggplant is tender yet firm and rich brown, about 30 minutes. Remove from the oven, toss with garlic and herbs. Serve right away or at room temperature.

ROASTED GARLIC AND EGGPLANT SOUP



Roasted Garlic and Eggplant Soup image

This soup has a smooth texture and a light taste; it's well worth the effort. I remember my grandmother preparing it, filling the whole house with the smell of roasted garlic...

Provided by M. Brown

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

Time 1h40m

Yield 8

Number Of Ingredients 10

1 bulb garlic
¼ teaspoon olive oil
1 (1 1/2 pound) eggplant
1 tablespoon olive oil
¼ cup finely chopped onion
6 cups chicken broth
¾ cup tomato puree
1 dash cayenne pepper
1 ¼ cups half-and-half
1 teaspoon Worcestershire sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
  • Peel away any excess paper from the bulb of garlic, then cut the top off to expose the cloves. Rub exposed cloves with 1/4 teaspoon olive oil, and set onto the prepared baking sheet. Poke the eggplant all over with a fork; place onto baking sheet.
  • Bake in preheated oven until the garlic has turned golden brown and the eggplant is tender, 30 to 40 minutes. Allow to cool until cool enough to handle. Peel eggplant and chop into large chunks; peel or squeeze the roasted garlic from its skin, and set aside.
  • Heat 1 tablespoon olive oil in a large saucepan over medium heat. Stir in onion, and cook until soft and translucent, about 5 minutes. Pour in chicken broth, then stir in reserved eggplant, roasted garlic, tomato puree, and cayenne pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 40 minutes.
  • Once cooked, carefully puree soup in batches in a blender or food processor until smooth. Return soup to the stove in a clean saucepan. Stir in half-and-half, season to taste with salt and pepper; cook over medium-low heat until hot.

Nutrition Facts : Calories 108.2 calories, Carbohydrate 11.6 g, Cholesterol 14 mg, Fat 6.5 g, Fiber 3.6 g, Protein 2.9 g, SaturatedFat 3 g, Sodium 119.1 mg, Sugar 3.6 g

ROASTED EGGPLANT (AUBERGINE) SOUP



Roasted Eggplant (Aubergine) Soup image

Make and share this Roasted Eggplant (Aubergine) Soup recipe from Food.com.

Provided by Dave5003

Categories     Vegetable

Time 1h10m

Yield 1 Batch

Number Of Ingredients 9

3 medium tomatoes, halved
1 (1 1/2 lb) eggplants, halved lengthwise
1 small onion, halved
6 garlic cloves, peeled
2 tablespoons vegetable oil
1 tablespoon fresh thyme or 1 teaspoon dried thyme, chopped
4 cups chicken stock (or more) or 4 cups low sodium chicken broth (or more)
1 cup whipping cream
3/4 cup goat cheese, crumbled

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.

Nutrition Facts : Calories 1694.2, Fat 129, SaturatedFat 61.8, Cholesterol 354.9, Sodium 1501.4, Carbohydrate 106.8, Fiber 29.5, Sugar 44.3, Protein 41.2

ROASTED EGGPLANT AND GARLIC SOUP



Roasted Eggplant and Garlic Soup image

Provided by Emeril Lagasse

Categories     appetizer

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup roasted garlic
1/2 cup chopped assorted mild herbs, such as basil, oregano, parsley, etc.
Drizzle of olive oil
Salt and pepper
2 large eggplant
1 tablespoon olive oil
1 cup minced onions
1 tablespoon minced garlic
1 1/2 quarts of vegetable or chicken stock
1 cup heavy cream
Cayenne pepper to taste

Steps:

  • Preheat oven to 400 degrees. In a mixing bowl, combine the garlic, herbs and drizzle of olive oil together. Season with salt and pepper. Mix thoroughly. Split the eggplant in half, lengthwise and smear the garlic mixture over the top of each eggplant half. Place the eggplant on a baking sheet and place in the oven. Roast the eggplant for 30 minutes or until the eggplant is tender. Remove from the oven and cool. Using a spoon, remove the flesh of the eggplant and discard the skin. Heat the oil in a 2 quart saucepan. When the oil is hot, add the onions. Saute for 2 minutes. Add the roasted eggplant and garlic and continue to saute for 2 minutes. Stir in the stock and bring the liquid to a boil. Reduce to a simmer and cook for 10 minutes. Using a hand-held blender, puree the soup until smooth. Stir in the cream and continue to simmer for 3 minutes. Season the soup with the salt and the cayenne.

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

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

ROASTED EGGPLANT SOUP



Roasted Eggplant Soup image

Categories     Soup/Stew     Herb     Tomato     Goat Cheese     Eggplant     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

3 medium tomatoes, halved
1 large eggplant (about 1 1/2 pounds), halved lengthwise
1 small onion, halved
6 large garlic cloves, peeled
2 tablespoons vegetable oil
1 tablespoon chopped fresh thyme or 1 teaspoon dried
4 cups (or more) chicken stock or canned low-salt chicken broth
1 cup whipping cream
3/4 cup crumbled goat cheese (about 3 1/2 ounces)

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.

ROASTED EGGPLANT SOUP



Roasted Eggplant Soup image

Make and share this Roasted Eggplant Soup recipe from Food.com.

Provided by fshpiler

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

2 cups cold water
1 cup distilled white vinegar
1 tablespoon salt
1/4 teaspoon dried red pepper flakes
1 lb eggplant, peeled
4 garlic cloves, crushed
2 cups olive oil
4 eggplants, about 8 ounces each
2 heads garlic
2 tablespoons grapeseed oil
salt
cayenne pepper
8 cups chicken stock
2 lemons, juice and zest of, minced
2 teaspoons cumin
1 lemon, zest of, julieened

Steps:

  • Picked eggplant:.
  • Combine cold water in a small saucepan with vinegar, salt and pepper flakes and bring to boil.
  • Cut eggplant into long strips about 1 inch thick and put into a bowl.
  • Pour the hot pickling liquid over the eggplant and let sit for 30 min or until cooled to room temperature.
  • Drain the eggplant, pat dry, and transfer to a clean jar or airtight container.
  • Add the garlic and enough olive oil to completely cover the eggplant.
  • Place in the refrigerator and marinate for at least 1 week and up to 1 month.
  • To make soup:.
  • Wash eggplant and stab randomly in several places with a small paring knife.
  • Separate individual cloves of garlic from the heads, peel and place 1 clove of garlic in each cut.
  • Drizzle the eggplants with the oil and season with salt and cayenne pepper.
  • Place in a roasting pan and roast for 35-40 min or until the eggplants are fully cooked through.
  • Remove the eggplants and when they are cool enough to handle, cut them in half lengthwise.
  • Remove the seeds and garlic cloves.
  • Using a spoon, gently scrape out the flesh and transfer to a large saucepan.
  • Add the stock, lemon juice and the minced lemon zest and season with salt and cayenne pepper.
  • Bring to a boil over the medium-high heat and then turn down the heat to medium low.
  • Simmer for 15 minute.
  • Transfer to a blender in batches and puree until smooth.
  • Place cumin in a small saute pan and set over medium heat.
  • Toast for about 1 min, stirring frequently until fragrant.
  • Stir cumin into the soup.
  • To sereve, regurn to simmer. Place 1-2 pieces of pickled eggplant in the center, Pour soup around it, garnish with julieenced lemon zest.

Nutrition Facts : Calories 1394.5, Fat 122, SaturatedFat 17.4, Cholesterol 14.4, Sodium 2455.3, Carbohydrate 63, Fiber 20.3, Sugar 22, Protein 20.2

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.

More about "roasted eggplant and garlic soup recipes"

10 BEST ROASTED EGGPLANT RECIPES | YUMMLY
10-best-roasted-eggplant-recipes-yummly image
2022-07-17 salt, garlic, red onion, eggplant, capers, parsley, red wine vinegar and 11 more Roasted Eggplant Dip Cooking LSL salt, red pepper flakes, sun dried tomatoes, olive oil, pumpkin seeds and 22 more
From yummly.com


TOMATO & ROASTED EGGPLANT SOUP - MAY I HAVE THAT …
tomato-roasted-eggplant-soup-may-i-have-that image
2021-06-27 Add tomato paste and garlic and cook on high for 3-4 minutes until tomato paste becomes a slightly darker red color. Add crushed tomatoes 5 cups of water, roasted eggplant (when ready), remaining ½ teaspoon of salt, and …
From mayihavethatrecipe.com


ROASTED EGGPLANT AND GARLIC SOUP ~ VEGAN RECIPE - THIS …
2021-06-04 Cook for 3 minutes, stirring frequently, until onions are softened. STEP EIGHT: Add the eggplant and cook for 1 minute. STEP NINE: Add the minced garlic and cook for an …
From thiswifecooks.com
Ratings 2
Category Main Course, Soup
Cuisine American, Italian
Total Time 2 hrs
  • Cut the garlic heads in half crosswise and arrange them, cut side up and in an even layer, onto 1/2 of a piece of aluminum foil. Drizzle with 1 tablespoon of olive oil then season with salt and pepper. Fold the foil over the garlic, crimping the ends to seal them together, forming a pouch. Bake for 45 minutes, or until the garlic is tender.
  • Cut each eggplant in half lengthwise then spread the garlic mixture over the flesh of each half. Arrange the eggplant, cut side up, on a baking sheet. Bake for 30 minutes, or until tender. Remove from the oven and set aside to cool. When the eggplant is cool, use a spoon to remove the flesh and discard the skin.
  • In a small mixing bowl, toss the cubed bread with 2 tablespoons olive oil and season with salt and pepper. Arrange the bread in an even layer on a baking sheet. Bake for 2 minutes, or until very lightly toasted. Remove from the oven and set aside.


ROASTED EGGPLANT AND GARLIC SOUP RECIPE | MYRECIPES
Add spice mixture, onion, and pepper; cook 5 minutes or until onion is tender, stirring frequently. Add flour; cook 2 minutes, stirring constantly. Add water and vegetable broth, scraping pan to …
From myrecipes.com
  • Place eggplant, cut sides down, in a baking pan coated with cooking spray; add garlic. Bake at 450° for 30 minutes or until eggplant is tender; cool. Scrape pulp from eggplant skins; discard skins. Squeeze cloves to extract garlic pulp; discard skins.
  • Place coriander and cumin in a spice or coffee grinder; process until finely ground. Heat oil in a medium saucepan over medium heat. Add spice mixture, onion, and pepper; cook 5 minutes or until onion is tender, stirring frequently. Add flour; cook 2 minutes, stirring constantly. Add water and vegetable broth, scraping pan to loosen browned bits. Cool 5 minutes.
  • Combine eggplant pulp, garlic pulp, and broth mixture in a blender, and process until smooth. Return the pureed mixture to pan. Bring to a simmer over medium-high heat, and cook 3 minutes, stirring frequently. Stir in balsamic vinegar. Ladle 1 1/2 cups soup into each of 2 bowls. Top each serving with 1 tablespoon yogurt and 1 teaspoon cilantro.


ROASTED EGGPLANT AND GARLIC SOUP | EMERILS.COM
In a small mixing bowl, combine the roasted garlic, herbs, and 1 tablespoon of the olive oil, season with salt and pepper, and mix well. Cut the eggplant in half lengthwise and smear the garlic-herb mixture over the flesh of each half. Put the eggplant on a baking sheet and bake until tender, about 30 minutes. Remove from the oven and let cool.
From emerils.com


SPANISH ROASTED GARLIC EGGPLANT | BETTER THAN FRIED & EASY TO MAKE
2021-05-12 Meanwhile, roughy chop 5 cloves of garlic and add into a mortar, season with a little sea salt and using a pestle pound down until you form a paste like texture, then add in 2 tbsp (8 grams) finely chopped parsley and pour in a generous 2 tbsp (35 ml) extra virgin olive oil, mix together until well combined
From spainonafork.com


I EAT LA.: RECIPES FOR ROASTED EGGPLANT AND GARLIC SOUP, SHRIMP …
2017-07-26 3 small or 2 medium eggplants. 5-8 garlic gloves, peeled, whole. 1 teaspoon salt. ½ teaspoon black pepper. ½ teaspoon cumin. 4 tablespoons olive oil, divided
From theadvocate.com


ROASTED EGGPLANT & GARLIC SOUP - SARAHBAKES
Croutons. Directions: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil. Lightly coat the cut-side of each eggplant with olive oil, then place each half on the baking sheet, cut-side down. Lightly toss the garlic cloves in olive oil, wrap in aluminum foil and place on the baking sheet with the eggplant.
From goodfoodandwords.com


ROASTED EGGPLANT AND GARLIC SOUP – RECIPES NETWORK
2012-11-10 Roast the eggplant for 30 minutes or until the eggplant is tender. Remove from the oven and cool. Using a spoon, remove the flesh of the eggplant and discard the skin. Heat the oil in a 2 quart saucepan. When the oil is hot, add the onions. Saute for 2 minutes. Add the roasted eggplant and garlic and continue to saute for 2 minutes. Stir in the ...
From recipenet.org


ROAST PUMPKIN, EGGPLANT AND GARLIC SOUP - BIGOVEN
Heat an oven to 180degC. Cut the pumpkin and eggplants in half. Put the pumpkin, and eggplant cut side down on baking paper on a baking tray. Cook them in the oven for 1 hour or until they are all soft. After about 15 minutes of this cooking time add the garlic knob (skin and all) to the baking tray. Take the tray out of the oven and if you ...
From bigoven.com


ROASTED GARLIC AND EGGPLANT SOUP - PLAIN.RECIPES
Peel eggplant and chop into large chunks; peel or squeeze the roasted garlic from its skin, and set aside. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Stir in onion, and cook until soft and translucent, about 5 minutes. Pour in chicken broth, then stir in reserved eggplant, roasted garlic, tomato puree, and cayenne pepper ...
From plain.recipes


ROASTED EGGPLANT SOUP RECIPE - THE ENDLESS MEAL®
2021-11-22 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 served topped with chickpea ...
From theendlessmeal.com


ROASTED EGGPLANT AND GARLIC SOUP - BIGOVEN
When the oil is hot, add the onions. Saute for 2 minutes. Add the roasted eggplant and garlic and continue to saute for 2 minutes. Stir in the stock and bring the liquid to a boil. Reduce to a simmer and cook for 10 minutes. Using a hand-held blender, puree the soup until smooth. Stir in the cream and continue to simmer for 3 minutes.
From bigoven.com


ROASTED EGGPLANT AND GARLIC SOUP RECIPES ALL YOU NEED IS …
Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet. Drizzle with olive oil, and toss until evenly coated.
From stevehacks.com


ROASTED EGGPLANT SOUP - A BEAUTIFUL PLATE
2012-01-22 Instructions. Roast Eggplant: Preheat oven to 400°F (204°C). If using whole cumin seeds, toast until fragrant in skillet. Grind in mortar and pestle or with coffee grinder. Place the eggplant halves on a foil-lined half sheet pan cut-side facing up. Rub the cut surface with olive oil and ground cumin seeds or, ground cumin.
From abeautifulplate.com


ROASTED EGGPLANT SOUP RECIPE - BROOKLYN FARM GIRL
2019-05-13 Preheat oven to 425 degrees. Place eggplant, carrots and garlic on a cookie sheet. Drizzle vegetables with olive oil and sprinkle with salt and pepper. Stir the vegetables to coat them. Place vegetables in the oven and bake for 40 minutes, stirring them at the 20 minute mark. Remove from oven and set aside.
From brooklynfarmgirl.com


RUSTIC ROASTED EGGPLANT SOUP - VEGELICIOUS KITCHEN
2019-03-11 Instructions. Preheat oven to 400F degrees. Divide your eggplant and zucchini into 2 roasting pans or baking sheets and add the onion and garlic to the pans - spread out the vegetables in an even layer. Drizzle olive oil over the vegetables in the pans, and sprinkle with a little salt, pepper and dried oregano.
From vegeliciouskitchen.com


ROASTED EGGPLANT SOUP | AN EMERIL'S CLASSIC THAT WE LOVE
Using a spoon, remove the flesh of the eggplant and discard the skin. Heat the oil in a 2-quart saucepan. When the oil is hot, add the onions. Saute for 2 minutes. Add the roasted eggplant and garlic and continue to saute for 2 minutes. Stir in the stock and bring the liquid to a boil. Reduce to a simmer and cook for 10 minutes.
From menuofmusings.com


ROASTED EGGPLANT AND TOMATO SOUP | BREAD N SOUP
2022-07-19 Ingredients 5 cups (1/2-inch-diced) peeled eggplant (1 pound) 2 large chopped leeks, white and light green portions 2 tablespoons minced garlic (6 cloves) 4 cups vegetable stock, preferably homemade 2 (28-ounce) cans of crushed tomatoes, preferably San Marzano 2 tablespoons sundried tomato paste ...
From breadnsoup.com


ROASTED GARLIC AND EGGPLANT SOUP - GLUTEN FREE RECIPES
Roasted Garlic and Eggplant Soup might be a good recipe to expand your soup recipe box. This gluten free and whole 30 recipe serves 8. One portion of this dish contains approximately 3g of protein, 7g of fat, and a total of 107 calories. A mixture of tomato puree, chicken broth, half-and-half, and a handful of other ingredients are all it takes ...
From fooddiez.com


ROASTED EGGPLANT SOUP – SMITTEN KITCHEN
2010-10-13 Remove from oven and scoop eggplant from skin into a heavy, large saucepan or soup pot. Add the rest of the vegetables, the thyme and the chicken or vegetable stock and bring to a boil, then reduce to a simmer. Cook until onion is very tender, about 45 minutes (mine took longer). Cool slightly.
From smittenkitchen.com


ROASTED EGGPLANT AND GARLIC SOUP RECIPE | EMERIL LAGASSE …
Using a spoon, remove the flesh of the eggplant and discard the skin. Heat the oil in a 2 quart saucepan. When the oil is hot, add the onions. Saute for 2 minutes. Add the roasted eggplant and garlic and continue to saute for 2 minutes. Stir in the stock and bring the liquid to a boil. Reduce to a simmer and cook for 10 minutes.
From cookingchanneltv.com


ROASTED GARLIC AND EGGPLANT SOUP : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


ROASTED EGGPLANT GARLIC RECIPES - NEWS ALOSEO
Slice the eggplant into rounds. Put eggplant slices on a baking sheet in a single layer. Brush the eggplant slices with olive oil on both sides. Sprinkle the eggplant slices with garlic powder, red pepper, sweet paprika and Italian seasoning. Put eggplant in the oven and bake for 25 minutes. Remove eggplant from the oven and sprinkle with salt.
From news.aloseo.com


OCEAN SHORES IGA - RECIPE: SLOW COOKER ROASTED RED PEPPER AND …
1: jar (15 oz.) roasted red bell peppers, well drained and cut into small pieces
From oceanshores.iga.com


ROASTED EGGPLANT AND GARLIC SOUP RECIPE - NOLA.COM
2015-03-11 Add the eggplant and chopped garlic and continue to cook, stirring, for two minutes. Add the stock and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes. In batches in a ...
From nola.com


TAYLORS IGA - RECIPE: SLOW COOKER ROASTED RED PEPPER AND …
Combine all ingredients except parsley and cheese in a 3 1/2-quart slow cooker. Mix well. Cover and cook on LOW 7-8 hours or until eggplant is very tender. Just before serving, stir in parsley. Ladle into soup bowls and garnish each serving with 1 tablespoon of the cheese.
From taylors.iga.com


CREAMY ROASTED EGGPLANT SOUP THAT IS MADE IN ONE PAN IN THE OVEN
2021-07-19 Preheat oven to 400F. Prepare the vegetables by slicing them in half lengthwise. Remove the stems from tomato and eggplant. Remove the seeds and white ribs from inside the pepper. Place all the vegetables in a roasting pan in one layer, cut side up, and scatter the garlic in between the vegetables.
From immigrantstable.com


ROASTED GARLIC AND EGGPLANT JAM RECIPE - FOOD NEWS
How to make garlic eggplant soup with garlic cloves? Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil. Peel away any excess paper from the bulb of garlic, then cut the top off to expose the cloves. Rub exposed cloves with 1/4 teaspoon olive oil, and set onto the prepared baking sheet. Poke the eggplant all over with ...
From foodnewsnews.com


ROASTED EGGPLANT & TOMATO SOUP RECIPE - FOOD NEWS
Place the roasted tomatoes, carrots, garlic, and all of the juices from the roasting pan in a blender or food processor and blend until smooth. Pour the tomato carrot purée into a large pot. Stir in the roasted eggplant and garbanzo bean mixture. Add 3 to 4 cups of water to thin. Heat to a simmer on medium. Spray both trays with EVOO. Roast 17 to 20 minutes with tomatoes on …
From foodnewsnews.com


ROASTED EGGPLANT SOUP RECIPE RECIPES ALL YOU NEED IS FOOD
Pour in chicken broth, then stir in reserved eggplant, roasted garlic, tomato puree, and cayenne pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 40 minutes. Once cooked, carefully puree soup in batches in a blender or food processor until smooth. Return soup to the stove in a clean saucepan ...
From stevehacks.com


ROASTED EGGPLANT WITH GARLIC RECIPE - SIMPLE CHINESE FOOD
Dice the garlic. 3. Mix the sauce: add appropriate amount of oyster sauce to the garlic granules. 4. Add a little salt and stir well, set aside. 5. Wash the eggplant and cut in half. 6. Punch a knife on the eggplant crumbs.
From simplechinesefood.com


ROASTED EGGPLANT AND TOMATO SOUP - RAISING GENERATION NOURISHED
2016-07-16 Pre-heat the oven to 425 degrees. Divide the eggplant, tomatoes, onion, and garlic between 2 Silpat lined or parchment paper lined baking sheets. Toss the veggies with the olive oil, sea salt, and pepper. Roast the veggies at 425 degrees for 25 minutes. When the veggies are done roasting, bring 1 quart of bone broth with the oregano and basil ...
From raisinggenerationnourished.com


RECIPE FOR ROASTED GARLIC AND EGGPLANT SOUP
2013-05-31 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil. Peel away any excess paper from the bulb of garlic, then cut the top off to expose the cloves. Rub exposed cloves with 1/4 teaspoon olive oil, and...
From glorioussouprecipes.com


HOW TO COOK EGGPLANT: OVEN ROASTED EGGPLANT SLICES RECIPE
2022-07-19 Preheat the oven to 400 degrees F (204 degrees C). Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. Cut off the leafy end only after you are done slicing, so that you'll have more to grab onto as you slice. Arrange the eggplant slices on an extra large baking sheet in a single layer.
From wholesomeyum.com


ROASTED EGGPLANT SOUP - DISHING OUT HEALTH
2020-10-12 Instructions. Preheat oven to 425ºF. Spread eggplant on a rimmed baking sheet, and toss with 2 Tbsp. oil and 1/2 tsp. salt. Bake for 25 to 27 minutes, tossing once halfway through, until soft. Meanwhile, heat remaining 2 Tbsp. oil in a Dutch oven or large soup pot over medium-high heat.
From dishingouthealth.com


Related Search