Eggplant Minestrone Recipes

EGGPLANT MINESTRONE

Steps:

• Peel and dice the onion, eggplant, carrots, and tomatoes. Peel and mince the garlic. Dice the zucchini and celery.
• Heat the oil in a large soup kettle. Add the onions and garlic and saute until tender.
• Add ground beef and cook until no longer pink. Add the eggplant and saute 3 minutes, stirring.
• Add the carrots, tomatoes, zucchini, celery, stock, basil, oregano, and salt. Stir well. Simmer, uncovered, 1 1/2 hours.
• Add the macaroni and cook 15 minutes more. Add pepper to taste. Serve topped with Parmesan 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.

VEGETABLE SOUP WITH EGGPLANT (AUBERGINE) DUMPLINGS

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.

MINESTRONE WITH FRESH HERBS

Steps:

• In a stockpot over medium heat, heat olive oil. Add onion, shallot, garlic, pepper, oregano, marjoram, thyme, rosemary, celery, and carrots; saute, stirring frequently, until onions are soft and translucent, about 8 minutes.
• Add eggplant, red pepper, and zucchini; saute until vegetables are softened, about 5 minutes more. Add chicken stock and canned tomatoes, and bring to a boil, stirring to break up the tomatoes. Reduce heat to low, and let simmer until vegetables are tender, about 12 minutes. Add beans and pasta; cook until heated through, about 2 minutes more. Serve immediately, sprinkled with Parmesan if desired.

EGGPLANT SUPPER SOUP

Steps:

• Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown. Drain grease, and mix in eggplant, carrots, celery, and tomatoes. Pour in beef broth. Mix in sugar, and season with nutmeg, salt, and pepper. Cook and stir until heated through.
• Mix macaroni into the soup, and continue cooking 12 minutes, or until macaroni is al dente. Mix in parsley. Top with Parmesan chreese to serve.