Eggplant Soup Au Gratin
|Olive oil||2 Tablespoon|
|Spanish onion||1 , sliced|
|Garlic||2 Clove (10 gm), minced|
|Eggplants||2 Medium, peeled and cubed|
|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|
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.
Serving size: Complete recipe
Calories 1432 Calories from Fat 778
% Daily Value*
Total Fat 89 g136.2%
Saturated Fat 40.4 g202%
Trans Fat 0 g
Cholesterol 182.4 mg60.8%
Sodium 3813.1 mg158.9%
Total Carbohydrates 94 g31.2%
Dietary Fiber 32 g128.2%
Sugars 35.9 g
Protein 72 g144.4%
Vitamin A 86.4% Vitamin C 111%
Calcium 188.9% Iron 35.5%
*Based on a 2000 Calorie diet