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Garlic & Eggplant Soup

fast.cook's picture
  Eggplant 1 1⁄2 Pound, peeled (1 Large Size)
  Olive oil/Salad oil 1⁄4 Cup (4 tbs)
  Garlic 4 Clove (20 gm), peeled
  Whipping cream 1⁄2 Cup (8 tbs)
  Regular strength chicken broth 2 1⁄2 Cup (40 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste

Cut eggplant crosswise into 3/4-inch-thick slices.
Place slices in a single layer on a large baking sheet; brush liberally with oil.
Broil 4 inches below heat, turning once, until eggplant is soft and browned on both sides 10 to 15 minutes.
Meanwhile, cook garlic in a small, uncoated frying pan over medium heat, turning as needed, until richly browned all over about 10 minutes.
Cut eggplant into chunks.
In a blender or food processor, whirl eggplant, garlic, and cream until pureed.
Add broth and whirl until smooth.
Transfer soup to a 3- to 4-quart pan and stir over medium heat just until hot.
Season to taste with salt and pepper.
Ladle soup into bowls and sprinkle parsley over each portion.
Makes 4 servings.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1131 Calories from Fat 848

% Daily Value*

Total Fat 95 g146.6%

Saturated Fat 34.2 g171.1%

Trans Fat 0 g

Cholesterol 165.7 mg55.2%

Sodium 1959.7 mg81.7%

Total Carbohydrates 56 g18.5%

Dietary Fiber 23.8 g95.3%

Sugars 25.6 g

Protein 11 g22.1%

Vitamin A 16.3% Vitamin C 52%

Calcium 17.5% Iron 15.2%

*Based on a 2000 Calorie diet

Garlic & Eggplant Soup Recipe