Serbian Chicken Eggplant Soup Recipes

CARIBBEAN EGGPLANT CURRY SOUP

Steps:

• In a heavy bottomed pot, saute onions, garlic and ham hock until the onions are translucent. Add all other ingredients and cook for 1/2 hour under slow to medium heat. Puree in a food processor and strain through a fine sieve. Season and serve hot.

SERBIAN CHICKEN & EGGPLANT SOUP

Steps:

• PREPARATION Preheat oven to 400°F. Toss eggplant in a medium bowl with 1/4 cup oil, 1/2 teaspoon salt and pepper. Spread in a single layer on a large rimmed baking sheet. Roast for 10 minutes. Turn the eggplant over and roast until very soft, 8 to 10 minutes more. Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium heat. Add onion and garlic; cover and cook, stirring occasionally, until the onion is soft, 8 to 10 minutes. Stir in bell pepper and cook, uncovered, for 2 minutes more. Sprinkle sweet and hot paprika (or cayenne to taste) over the vegetables and stir until well coated. Stir in the eggplant, parsley, oregano, turmeric and ginger until well mixed. Add broth (or stock) and chicken. Bring to a boil over high heat. Reduce the heat and simmer for 10 minutes. Whisk half-and-half, egg yolks and cornstarch in a medium bowl. Stir in 1 cup of the hot broth until combined. Gradually stir this mixture back into the pot, taking care that it does not boil, which will scramble the eggs. Whisk in lemon juice and season with the remaining 1 teaspoon salt. Serve with lemon wedges, if desired. TIPS & NOTES Make Ahead Tip: Cover and refrigerate for up to 3 days. Slow-Cooker Chicken Stock: Cut 1 medium carrot, 1 celery stalk and 1 small onion into 1-inch pieces. Combine with 4 pounds skinless chicken leg quarters, 6 sprigs fresh parsley, 2 sprigs fresh thyme, 1 bay leaf, 1 crushed garlic clove and 20 whole peppercorns in a 6-quart slow cooker. Add 9 cups water. Cook on High for 4 hours. Strain and let cool to room temperature before refrigerating airtight for up to 1 week or freezing for up to 3 months. Makes: about 10 cups. After straining, this stock has negligible calories, nutrients and sodium.

CHICKEN SOUP WITH SPINACH, EGGPLANT & TOMATO

Steps:

• Place eggplant in a large colander and sprinkle lightly with salt. Let stand for 30 minutes (sweating the eggplant). Rinse thoroughly to remove salt and drain well.
• In a large non-stick pot, heat 2 Tbsp olive oil and garlic over medium heat, being careful not to burn the garlic (approx. 2 minutes).
• Add eggplant to pot and saute for 12 minutes.
• Add onion; saute until translucent.
• Add diced tomatoes (including liquid), dried thyme, and salt & pepper. Bring to boil. Then, simmer for 30 minutes stirring often and gently to break up tomatoes.
• Meanwhile, place thawed spinach into colander and use your hands to squeeze out any excess water; set aside.
• Add chicken broth, chicken, and spinach. Simmer 30 minutes.
• Serve with crusty French bread.
• NOTES: Eggplant is a thirsty vegetable and will soak up olive oil when sauteing. Do not be afraid to add extra oil as needed. If using store-bought chicken broth, then reduce to 4 cups and add 2 cups water.

MEDITERRANEAN CHICKEN WITH EGGPLANT

Steps:

• Place eggplant strips in a big pot of lightly salted water and soak for 30 minutes (this will improve the taste; they will leave a brown color in the pot).
• Remove eggplant from pot and brush lightly with olive oil. Saute or grill until lightly browned and place in a 9x13 inch baking dish. Set aside.
• Saute diced chicken and onion in a large skillet over medium heat. Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper and cover with aluminum foil. Bake in the preheated oven for 20 minutes.