Charred Eggplant Soup Recipe

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0 votes | 1129 views
Servings: 8

Ingredients

Cost per serving $1.08 view details

Directions

  1. Heat 3 Tbsp. oil in skillet over medium heat and saute/fry onion, carrots, celery and garlic till soft, about 5 min. Add in herbs and fennel seeds and cook 2 min more. Remove from heat and set aside.
  2. Grill or possibly broil eggplant till skin is black and blistered and inside is soft. Remove stem, and scoop insides into large saucepan. Add in sauteed vegetables, tomatoes, vinegar, salt, pepper and tomato juice or possibly water.
  3. Bring to a boil over medium heat and cook for 2 to 3 min. Remove from heat and cold slightly. Puree in food processor or possibly blender till liquid is red with black specks from charred skins. If soup is too thick, thin with more tomato juice or possibly water. Season to taste, and drizzle with remaining 1 Tbsp. extra virgin olive oil.
  4. This recipe yields 6 to 8 servings.
  5. Wine Suggestion: Choose a crisp, organic Sauvignon Blanc like Napa Wine Cellars to match the strong flavor, or possibly select a nice Dolcetto, such as one from Clerico, a great producer.
  6. Description: "A variety of herbs and wholesome vegetables underscores the lush flavor of freshly grilled eggplant, that transforms a simple vegetable soup into something unique. Broiling the eggplant is simpler, but grilling it adds a distinctive taste."

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Nutrition Facts

Amount Per Serving %DV
Serving Size 201g
Recipe makes 8 servings
Calories 103  
Calories from Fat 63 61%
Total Fat 7.19g 9%
Saturated Fat 1.01g 4%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 87mg 4%
Potassium 459mg 13%
Total Carbs 9.82g 3%
Dietary Fiber 3.7g 12%
Sugars 5.26g 4%
Protein 1.86g 3%
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