Try this Smoky Eggplant Soup recipe, or contribute your own.
Suggest a better descriptionCut the eggplants in half and score the flesh. Brush the cut sides with 1 tablespoon of the olive oil, place on a hot grill or under the broiler, and cook until browned and soft, about 10 minutes. Scoop out the flesh and coarsely chop it. Set aside. Heat the remaining olive oil in a large, heavy pot. Add the onions and garlic, and saute over medium heat until golden, 7 or 8 minutes. Add the tomatoes and cook just until they begin to wilt and release their juices, about 5 minutes. Add the eggplant flesh and the chicken stock and bring to the boil. Reduce the heat to a simmer and cook 10 minutes. Add the basil and oregano and cook 2 minutes more. Strain the solids from the liquid, reserving the hot liquid in the pot. Puree the solids in a food processor or blender until smooth and creamy. Return the puree to the pot and reheat to just below simmer. Season to taste with salt, pepper, and Tabasco and garnish with Parmesan cheese. Yield: 4-6 servings Recipe By : Nathalee Dupree, TVFN Posted to MC-Recipe Digest V1 #242 Date: Fri, 11 Oct 1996 20:22:09 -0700 (PDT) From: PatH
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Serving Size: 1 Serving (2935g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 443 | ||
Calories from Fat: 138 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.4g | 20 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 7608.5mg | 262 % | |
Potassium 3115.3mg | 82 % | |
Total Carbohydrate 69g | 20 % | |
Dietary Fiber 37.5g | 150 % | |
Sugars, other 31.5g | ||
Protein 21.7g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 443
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