Eggplant Aubergine Soup Recipes

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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

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

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

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

EGGPLANT (AUBERGINE) PARMESAN SOUP



Eggplant (Aubergine) Parmesan Soup image

Eggplant parmesan is one of my favorite dishes and when saw this recipe in a newspaper converting it into a soup ,I just had to try it but unfortunately I haven't yet. So I'm leaving it all up to the wonderful chefs in ZAARLAND to try it and rate it.

Provided by Beeks

Categories     Vegetable

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 13

3 tablespoons olive oil
1 medium onion, chopped
1 medium red bell pepper, seeded and chopped
1 medium eggplant, peeled and cut 1/2 inch cubes
3 garlic cloves, minced
2 teaspoons dried oregano
1/2 teaspoon dried chili
3 cups canned crushed tomatoes in puree
4 cups water
1/2 cup parmesan cheese
8 -10 fresh basil leaves, chopped
1/4 cup balsamic vinegar
3 cups French bread (toasted or stale) or 3 cups Italian bread, cubes (toasted or stale)

Steps:

  • Heat olive oil in a large non-reactive saucepan over medium heat.
  • Add the onions,peppers and the eggplant.
  • Saute 2 minutes Add the garlic,oregano and chilies and continue to saute until softened.
  • Add the tomatoes and water and bring to a boil over high heat.
  • Reduce heat and simmer 35-40 minutes or until vegetables are tender.
  • Add the parmesan,basil,vinegar and bread cubes to soak into the soup and thicken the mixture before serving,about 10 minutes.

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

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) 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

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.

EGGPLANT (AUBERGINE) PARMIGIANA SOUP



Eggplant (Aubergine) Parmigiana Soup image

Make and enjoy. It tastes so much like Eggplant Parm that you'll flip. This is a catering size recipe serving 30 portions. Cutting it in half will serve a family well, as 15 portions will go quickly. A great way to have a fave meal in a soup. It's easier to heat up a soup than an entree or hero. Enjoy any leftovers as a lunch.

Provided by DeSouter

Categories     Vegetable

Time 1h10m

Yield 30 serving(s)

Number Of Ingredients 11

1 cup olive oil
6 medium onions, chopped
6 garlic cloves, minced
6 eggplants, peeled and cubed into 1 inch pieces
12 cups chicken broth
6 cups tomato juice
1 1/2 cups parsley, minced
1 1/2 tablespoons thyme
salt
pepper
mozzarella cheese, to garnish

Steps:

  • Combine oil, onions and garlic and sauté for about 2 minutes.
  • Add the eggplant, chicken stock, tomato juice, parsley and thyme.
  • Bring to a boil, lower heat and simmer, covered for about 30 minutes.
  • Serve with mozzarella cheese sprinkled over the top.

EGGPLANT (AUBERGINE) SOUP



Eggplant (Aubergine) Soup image

I know eggplant is not thought of as a typical vegetable for soup but it can actually be quite tender and delicious. Can be made vegetarian.

Provided by Hadice

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons virgin olive oil
1 small eggplant, peeled and chopped (1 pound)
2 shallots, peeled and minced
1 garlic clove, peeled and minced
2 1/2 cups vegetable stock or 2 1/2 cups chicken stock
salt and pepper
1 medium red pepper, stemmed, seeded, and quartered
2 tablespoons light cream or 2 tablespoons evaporated milk
salt and pepper

Steps:

  • Heat oil in the saucepan, and saute the eggplant and shallots together, over a low heat, stirring frequently, for about 15 to 20 minutes.
  • Do not allow eggplant to brown.
  • Add the stock, and adjust the salt and pepper to taste.
  • Remove from heat, stir in the pepper cream, and serve immeadiately.
  • PEPPER CREAM: Place the pepper pieces under a broiler, and heat, turning until the skin starts to change color.
  • Remove from the broiler and cool.
  • In the container of a blender combine the pepper, cream, and salt and pepper to taste.
  • Process on low until the pepper is just chopped fine.
  • Remove from the blender and use as desired.

Nutrition Facts : Calories 123.2, Fat 8.6, SaturatedFat 1.9, Cholesterol 5, Sodium 7.8, Carbohydrate 11.8, Fiber 5.3, Sugar 4.5, Protein 2.2

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