ROASTED EGGPLANT (AUBERGINE) SOUP
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
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 TOMATO SOUP
Provided by Rachael Ray : Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Pour enough oil to coat the center of a baking sheet. Season the scored eggplant with salt and pepper, then arrange the cut sides down in the EVOO. Drizzle the garlic with EVOO and season with salt and pepper. Wrap in a foil pouch and roast along with the eggplant until very tender, 40 minutes. Cool to handle.
- Heat 2 tablespoons EVOO, a couple of turns of the pan, in a Dutch oven over medium-high heat. Add the thyme, crushed red pepper flakes, onions and salt and pepper and stir to soften, 5 minutes. Add the tomato paste and stir 1 minute more. Then add the stock, wine, and tomatoes. Scrape the eggplant away from skin and add the flesh, along with the garlic, squishing the cloves from the skins. Add the basil. Puree the soup with an immersion blender. Simmer to thicken. Cool and store for a make-ahead meal. Reheat the soup over medium heat, and top with the basil and cheese.
ROASTED EGGPLANT AND GARLIC SOUP
Provided by Emeril Lagasse
Categories appetizer
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
ROASTED GARLIC AND EGGPLANT SOUP
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
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
EGGPLANT PARMESAN SOUP
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat 3 tablespoons olive oil in 6-quart nonstick saucepot over medium-high heat and cook eggplant, stirring occasionally, 5 minutes. Stir in remaining 1 tablespoon olive oil and onion. Cook, stirring frequently, 5 minutes or until eggplant is golden and tender. Stir in Sauce and broth. Bring to a boil over high heat. Reduce heat to low and simmer, stirring frequently, 5 minutes or until thickened.
- Arrange 6 oven-proof soup bowls or crocks on cookie sheet. Evenly spoon soup into crocks, then top with mozzarella cheese, bread crumbs and Parmesan cheese. Broil 2 minutes or until cheese is melted. Serve, if desired, with crusty Italian bread.
ROASTED EGGPLANT CHICKPEA SOUP
Eggplant is a go-to ingredient for me. It is such a versatile food and can be used in almost any course. It bursts with flavors, regardless of whether it is roasted, baked, or sauteed. The eggplant used in this recipe is no exception. Roasting the eggplant with chickpeas, onions and a blend of cumin, nutmeg and sea salt resulted in a fabulous, aromatic set of flavors and smells...I think I hit it big with this soup. The flavors flow together so perfectly and in such cohesion that I was momentarily dazed, unsure of whether this soup was too much. I ate a second bite and the smells flooded my nose, first the eggplant, than the chickpeas. A bit of lemon too. The tahini added to the roasted flavor of the vegetables perfectly, accentuating the already present Lebanese feel. I quickly decided I couldn't get enough. Served piping hot, with freshly grated aged cheddar and a large slice of homemade french bread, I hope this soup hits it big with you too.
Provided by simplefoodhealthyli
Categories Southwest Asia (middle East)
Time 1h10m
Yield 4 individual bowls, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Coat a baking sheet with nonstick cooking spray.
- Place eggplant, garlic cloves, chickpeas, tomatoes and onion into a large bowl. Coat with olive oil, cumin, nutmeg and salt. Mix thoroughly so that the vegetables are covered.
- Spread the coated vegetables onto the baking sheet and place in oven. Roast for thirty minutes, mixing every 10 minutes to prevent sticking and burning.
- Remove vegetables and place in pot, preferably a heavy, cast iron pot.
- Add vegetable stock, tahini, and lemon juice. Simmer on low-medium for 20 minutes. Stir occassionaly.
- If using an immersion hand blender, add 1/4 cup of milk and blend. Add milk 1 tbsp at a time, until the soup reaches the desired consistency. If using a regular blender, place the vegetables in the blender, doing it in batches if necessary. Add 1/4 cup of milk, slowly adding milk 1 tbsp at a time until desired consistency is reached. Remember to cover the hole on the blender with a towel and not the cap in order to let steam escape and prevent the soup from exploding.
- Serve hot with freshly grated aged white cheddar cheese or goat cheese and fresh french bread.
THE BEST EGGPLANTS EVER
Here is a rather grand dish I created by combining the boorani of Afghanistan, with its layers of satiny eggplant, yogurt and tomato, and the street snacks that I grew up with in Delhi, laden with chickpeas and tamarind chutney. It is entirely vegetarian and can be served either as a main course or as a side dish with other Indian meat dishes or, indeed with a roast leg of lamb. Three sauces are required here, all of which may be made a day in advance. Only one of them, the tomato-chickpea sauce, will need reheating just before you serve. The others can be cold or at room temperature. I use 3 large eggplants and cut each of them, crosswise, into 5 thick slices. The slices are generally 1 1/4 inches or so thick, depending upon the size of the vegetable. They flatten a lot as they cook.
Provided by Food Network
Categories appetizer
Time 4h25m
Yield 6 servings
Number Of Ingredients 22
Steps:
- To prepare the eggplant: Pour 3 quarts of water into a very large bowl or large pan. Add the salt and stir well.
- Trim the eggplants, slicing off the very top and bottom, and then peel them. Cut them, crosswise, into about 5 slices each. Each slice should be about 1 1/4 to 1 1/2 inches thick. Put the slices into the salty water as you cut them. The slices will float. Upturn a plate on top of the slices and balance a weight (such as a clean glass jar filled with water) on top of the plate. Set aside for 3 to 10 hours.
- Remove the slices from the water and pat them dry.
- Pour about enough oil into a large pan to come to a depth of 3/4 inches, and set over medium heat. Allow time for the oil to get very hot, then put in as many eggplant slices as the pan will hold in a single layer and fry for 3 to 4 minutes on each side, or until reddish-gold. Remove to a large plate or tray lined with a double thickness of paper towels. Fry all the eggplant slices this way, adding more oil, if needed, and using as many plates or trays as you see fit. I like to change the paper towels at least once. I also pat the tops of the slices with more paper towel. The eggplants may now be set aside for 3 to 4 hours, if desired.
- To make the Tomato-chickpea sauce: Either use 3 tablespoons from the frying oil or, if you prefer, fresh oil, and pour it into a large, lidded pan. Set the pan over medium-high heat, and, when the oil is very hot, put in the chiles and mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, add the garlic. Stir quickly once, then put in the tomatoes, curry leaves, chickpeas, salt, cumin, coriander, and turmeric. Stir and bring to a simmer. Cover, reduce the heat to low, and simmer gently for 20 minutes. Remove the chiles before serving.
- To make the yogurt sauce: Put the yogurt in a small bowl and beat lightly with a fork or small whisk until smooth. Stir in the salt and cumin. Cover and refrigerate, if not using within 2 hours.
- To make the tamarind chutney: Combine the tamarind paste, sugar, salt, and cumin in a small cup. Mix well. Cover and refrigerate, if not using within 2 hours.
- To prepare the dish: When ready to serve, preheat the oven to 325 degrees F. Spread out the eggplant slices in a single layer on a baking tray and dust very lightly with salt and black pepper. Place in the oven and heat through, about 15 minutes. If oil accumulates at the bottom of the tray, pour it out.
- Heat the tomato-chickpea sauce.
- Arrange the eggplant slices on a very large platter in a single layer. Pour a small ladleful of the tomato-chickpea sauce on top of each slice. Center 2 tablespoons of the yogurt sauce on top of the tomato-chickpea sauce and then put a generous dot of the tamarind chutney on top of the yogurt. Garnish with mint leaves.
CURRIED EGGPLANT SOUP
This is a quick, easy soup to make for lunch. It is a great way to use up leftover eggplant. When adding the curry powder, the quantity given is approximate. There is a huge variation in the spiciness of curry powder. Use an amount that makes the soup taste good to you. If you do not have vegetable stock, any other stock will work.
Provided by gourmetmomma
Categories Potato
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine the eggplant, onion, and potato into a small saucepan. Cover with stock.
- Cook over medium heat for 30 minutes or until the potatoes are tender.
- Blend the soup until smooth. Use an immersion (stick) blender, food processor, blender, or potato masher based on what you have. The color will be a pale pale green with little flecks of purple.
- Add part of the salt and curry powder. Taste. Adjust seasonings to make it taste right for you.
- Serve in bowls. Top with plain (unsweetened) yogurt and a dusting of curry powder. This is good with pita bread and raw veggies on the side.
Nutrition Facts : Calories 112.7, Fat 0.4, SaturatedFat 0.1, Sodium 591.2, Carbohydrate 25.8, Fiber 6.1, Sugar 5.9, Protein 3.4
VEGETABLE SOUP WITH EGGPLANT (AUBERGINE) DUMPLINGS
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
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.
TOMATO AND EGGPLANT SOUP
Steps:
- Heat 1/2 cup olive oil in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the eggplant and saute for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.
- Add 2 tablespoons olive oil to the pot, add the onions and fennel, and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender but not browned. Add the garlic and cook for one minute, stirring often. Add the chicken stock, crushed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon salt, and 2 teaspoons black pepper. Pour the can of whole tomatoes, including the liquid, into a food processor and pulse until the tomatoes are coarsely chopped. Add the tomatoes and the liquid to the pot. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. Taste for seasonings. Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil.
ROASTED EGGPLANT (AUBERGINE) AND POTATO SOUP
This is a nice soothing but robust pureed soup. Its' a perfect "warm me up" dish. I have never measured all the ingredients exactly, but this is how I make it.
Provided by Happy Harry 2
Categories Potato
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place oven rack about 10 inches from broiler.
- Broil eggplant until charred all over, turning as needed. This will take anywhere from 25 to 40 minutes depending on size of eggplant.
- Let cool, remove skin and coarsely chop.
- In medium large stockpot, melt butter over medium heat.
- Saute onions and garlic until soft. DO NOT LET GARLIC BURN.
- Stir in paprika,pepper,cumin,salt and eggplant.
- Turn heat to high, and stirring constantly, cook about 2 minutes.
- Pour in stock and potatoes.
- Bring to a boil, and reduce to a simmer.
- Cook until potatoes are fork-tender.
- Puree in food processor in batches.
- Re-warm as needed. Serve with some yogurt swirled on top.
- * If using a blender instead of food processor, make sure you peel the potatoes first and puree in small batches as this is very hot.
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