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Roasted Eggplant Soup

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Ingredients
  Eggplant 1 1⁄2 Pound (1 Large Sized)
  Onion 1 Small
  Regular strength chicken broth 3 Cup (48 tbs)
  Lemon juice 2 Tablespoon
  Finely chopped parsley 1 Tablespoon
  Thin red bell pepper strips 12
  Salt To Taste
  Pepper To Taste
Directions

Pierce unpeeled eggplant in several places with a fork, then place with unpeeled onion in a shallow baking pan.
Bake in a 400° oven until vegetables are very soft when squeezed (about 1 1/4 hours).
Let cool, then peel.
Whirl eggplant and onion in a food processor or blender until pureed.
In a 2- to 3-quart pan, combine puree and broth; mix well.
Bring to a boil over medium heat; add lemon juice.
Season to taste with salt and pepper.
Pour into 4 individual bowls; garnish each serving with parsley and 3 bell pepper strips.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Baked
Dish: 
Soup
Ingredient: 
Eggplant
Interest: 
Healthy
Cook Time: 
75 Minutes
Servings: 
4

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