Fire-Roasted Eggplant Soup Recipe Recipe

Name: Fire-Roasted Eggplant Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Japanese eggplant, trimmed and cut lengthwise; 3 tablespoons blended oil (1 part olive oil, 3 parts canola oil); 1 tablespoon balsamic vinegar; Salt and pepper; 1 tablespoon unsalted butter; 2 medium onions, sliced thin; 1 quart chicken stock; 2 tablespoons lemon juice; 2 tablespoons Dijon mustard; 1/4 cup creme fraiche; 1/4 cup roasted red pepper thinly sliced

Servings: persons

2 pounds Japanese eggplant, trimmed and cut lengthwise
3 tablespoons blended oil (1 part olive oil, 3 parts canola oil)
1 tablespoon balsamic vinegar
Salt and pepper
1 tablespoon unsalted butter
2 medium onions, sliced thin
1 quart chicken stock
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1/4 cup creme fraiche
1/4 cup roasted red pepper thinly sliced

1
Toss the eggplant gently with 2 tablespoons of the blended oil, the balsamic vinegar, salt and pepper in a stainless steel bowl.
2
Char the eggplant on a grill, turning to cook evenly.
3
Set the eggplant aside.
4
Heat the remaining tablespoon of blended oil and the butter over medium heat in a large saucepan and saute the onions until translucent.
5
Chop the grilled eggplant and add to the sauteed onions.
6
Cover with the chicken stock.
7
Bring to a boil and cover.
8
Reduce the heat and simmer for 30 minutes.
9
Puree the soup mixture in a blender and add the lemon juice and Dijon mustard.
10
Adjust the seasoning with salt and pepper.
11
Ladle the soup into bowls and garnish with creme fraiche and roasted pepper slices.

251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds Japanese eggplant, trimmed and cut lengthwise, 3 tablespoons blended oil (1 part olive oil, 3 parts canola oil), 1 tablespoon balsamic vinegar, Salt and pepper, and more.

Yes, Fire-Roasted Eggplant Soup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fire-Roasted Eggplant Soup Recipe

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