Beefy Eggplant Aubergine Soup Recipes

EGGPLANT (AUBERGINE) SUPPER SOUP

Eggplant (Aubergine) Supper Soup image

Friends of ours used to grow eggplants and loved any recipe that used eggplant. I like this recipe because I love eggplant. Perfect meal in one dish.

Provided by Caryn Gale

Categories Meat

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 lb ground beef or 1 lb ground chicken
1 medium onion, chopped
1 stalk celery, chopped
1 carrot, diced
1 eggplant, peeled and diced
3 beef bouillon cubes, dissolved in
4 cups water
1 (28 ounce) can chopped tomatoes with juice
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1 chopped garlic clove
2 teaspoons sugar
1 bay leaf
1/2 cup uncooked macaroni
2 tablespoons parsley flakes

Steps:

Brown beef and onion.
Add rest of ingredients EXCEPT macaroni and parsley flakes.
Simmer 30 minutes covered.
Add last 2 ingredients and simmer for 15 more minutes.

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

Ingredients

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 (AUBERGINE) AND POTATO SOUP

Roasted Eggplant (Aubergine) and Potato Soup image

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

Ingredients

1 large eggplant
3 tablespoons butter
1 medium onion, chopped
4 cups sodium-free chicken stock or 4 cups vegetable stock
1 1/2 lbs boiling potatoes, unpeeled and chopped*
1 tablespoon garlic, minced
1 1/2 teaspoons paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
salt, to taste
1/2 cup plain yogurt (optional)

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.

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

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