Vegetarian Eggplant Aubergine Soup Recipes

VEGETARIAN EGGPLANT (AUBERGINE) SOUP

Vegetarian Eggplant (Aubergine) Soup image

This is my modified vegetarian version of DeSouter's Eggplant Parmesean soup. I wanted to get the nutrional info because I've been addicted to this since I found it here. I make a batch and have lunch for a week!

Provided by Kiwiwife

Categories Vegan

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
3 medium onions, chopped
4 garlic cloves, minced
3 eggplants, peeled & chopped
1 (28 ounce) can crushed tomatoes
3 -4 tablespoons tomato paste
6 cups vegetable stock (or 6 cups water and boullion)
3 tablespoons dried parsley
1 tablespoon thyme
salt & pepper

Steps:

sweat onions and garlic in olive oil till soft.
add remaining ingredients and simmer 30-40 minutes until eggplant is tender.

Nutrition Facts : Calories 110, Fat 4.5, SaturatedFat 0.6, Sodium 214, Carbohydrate 17.6, Fiber 6.6, Sugar 8.2, Protein 2.7

VEGETABLE SOUP WITH EGGPLANT (AUBERGINE) DUMPLINGS

Vegetable Soup With Eggplant (Aubergine) Dumplings image

I have a 10 year old grandson who would rather eat soup for dinner then anything else.. AND it doesn't matter what kind of soup. So I get to use him as a taster and he knows the star system. He said this was a keeper for sure. You are welcome to use more garlic or spice depending on your taste, but this way is good. One good size eggplant should cover both the soup and the dumplings. Time does not include draining time for eggplant.

Provided by CoolMonday

Categories Vegetable

Time 2h

Yield 6 serving(s)

Number Of Ingredients 26

Ingredients

1 1/2 cups eggplants (cut into 1 inch cubes)
1 tablespoon salt
2 tablespoons olive oil
1 medium onion (cut in half, then quarter)
4 garlic cloves (chopped)
2 tablespoons wine
4 cups water
1 (15 1/2 ounce) can garbanzo beans (mash half of them)
2 (14 1/2 ounce) cans chopped tomatoes (changed from whole tomatoes..I agree with the reviewer)
3 celery ribs (cut into 1 inch pieces)
2 carrots (cut into 1/2 inch pieces)
1 sweet pepper (any color, cut in half, remove seeds, cut in slices)
2 cups green beans (cut diagonally into 1 inch pieces)
1/2 teaspoon dried marjoram
1/2 teaspoon dry basil
1/2 teaspoon dry oregano
1/2 teaspoon ground pepper
1 teaspoon salt
1/2 cup eggplant (chopped about pea size)
1 tablespoon olive oil
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
1/2 teaspoon oregano
2 tablespoons feta cheese

Steps:

SOUP:.
Peel eggplant, cut all eggplant into 1 inch cubes, sprinkle with salt.
Put in a strainer to drain for an hour, then dry with paper towel. Put aside 1/2 cup for dumplings.
Heat large pot and add olive oil.
Add eggplant (all except the 1/2 cup), onion, garlic and saute for 3 minutes.
Add wine and reduce for 30 seconds.
Add water.
Stir in all garbanzo beans.
Stir in remaining soup ingredients.
Bring to boil and reduce heat to simmer, until all vegetables are tender.
DUMPLINGS:.
Heat small pan on stove. Add olive oil.
Saute eggplant for 3 minutes. Set aside to cool.
Mix flour, salt, baking powder, and milk in a bowl.
Blend in eggplant and oregano.
Using a tablespoon, drop spoonfuls onto simmering soup, about 12 dumplings.
Keep in mind that the dumplings will expand as they cook.
Cook 15 minutes uncovered, 15 minutes covered.
Serve in bowls, sprinkle with feta cheese.

ROASTED EGGPLANT AND CHICKPEA SOUP

Roasted Eggplant and Chickpea Soup image

Roasted eggplants and chickpeas bring lots of texture and flavor to this hearty soup. For a vegetarian version, use water instead of chicken broth.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 50m

Number Of Ingredients 9

Ingredients

2 medium eggplants (about 1 1/2 pounds total), peeled and cut into 1-inch pieces
1 small yellow onion, diced medium
2 garlic cloves, unpeeled
6 teaspoons extra-virgin olive oil
Coarse salt and ground pepper
1 can (15.5 ounces) chickpeas, rinsed, drained, and patted dry
4 cups low-sodium chicken broth or water
Fresh oregano (optional)
Plain yogurt (optional)

Steps:

Preheat oven to 400 degrees. In a large bowl, toss together eggplant, onion, garlic, and 4 teaspoons olive oil; season with salt and pepper. Arrange in a single layer in a roasting pan or rimmed baking sheet, leaving a wide strip of empty space at one end. In bowl, toss chickpeas with remaining 2 teaspoons olive oil. Transfer to empty space on sheet. Roast until eggplant is golden and cooked through and chickpeas are slightly crunchy, about 35 minutes.
Set chickpeas aside. Peel garlic and add to a medium pot, along with eggplant, onion, and broth. Bring mixture to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some eggplant until soup is thick and chunky. Stir in chickpeas and season to taste with salt and pepper. To serve, top with fresh oregano and plain yogurt, if desired.

Nutrition Facts : Calories 309 g, Fat 10 g, Fiber 14 g, Protein 14 g

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