You are here

Eggplant Soup Au Gratin

21st.Century.Chef's picture
Ingredients
  Olive oil 2 Tablespoon
  Spanish onion 1 , sliced
  Garlic 2 Clove (10 gm), minced
  Eggplants 2 Medium, peeled and cubed
  Oregano 1 Teaspoon
  Thyme 1⁄2 Teaspoon
  Chicken broth 4 Cup (64 tbs)
  Sherry 1⁄2 Cup (8 tbs)
  Ground pepper To Taste
  Tomatoes 2 , sliced
  Grated swiss cheese 1 1⁄2 Cup (24 tbs)
  Parmesan cheese 1 Tablespoon, grated
  Salt To Taste
Directions

Heat oil in large kettle or Dutch oven over medium-high heat.
Add onion and garlic and saute until onion is transparent.
Add eggplant, oregano and thyme and saute 2 minutes.
Blend in broth, reduce heat, cover and simmer 20 minutes.
Add sherry and continue simmering 3 minutes more.
Add salt and pepper to taste.
At this point, soup may be refrigerated.
Preheat broiler Pour soup into ovenproof bowls.
Top soup with tomato slices and cheeses.
Brown under broiler until cheese is melted and lightly browned, about 2 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Ingredient: 
Eggplant
Interest: 
Healthy

Rate It

Your rating: None
4.21
Average: 4.2 (20 votes)