Greek Eggplant Soup Recipe

Name: Greek Eggplant Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (24 oz.) can crushed tomatoes; 1 lb. eggplant, peeled and cubed; 1 (15 oz.) can garbanzo beans (chick peas); 10 oz. spinach (fresh or frozen), coarsely chopped; 1 lb. Spanish onion, chopped; 2 cloves garlic, crushed; 1/2 tsp. fructose; 1 Tbsp. olive oil; 1 tsp. basil; 1 tsp. oregano; 1/4 tsp. salt; 1/2 tsp. cracked black pepper; 1/2 tsp. rubbed sage; 1/4 tsp. ground celery seed; 1 1/2 c. water; 3 Tbsp. grated Romano cheese

Servings: persons

1 (24 oz.) can crushed tomatoes
1 lb. eggplant, peeled and cubed
1 (15 oz.) can garbanzo beans (chick peas)
10 oz. spinach (fresh or frozen), coarsely chopped
1 lb. Spanish onion, chopped
2 cloves garlic, crushed
1/2 tsp. fructose
1 Tbsp. olive oil
1 tsp. basil
1 tsp. oregano
1/4 tsp. salt
1/2 tsp. cracked black pepper
1/2 tsp. rubbed sage
1/4 tsp. ground celery seed
1 1/2 c. water
3 Tbsp. grated Romano cheese

1
In a 5-quart pot, saute onion and garlic in olive oil until the onions are translucent.
2
Add the herbs and spices and saute on low for 2 to 3 minutes.
3
Add the crushed tomatoes with juice, eggplant, garbanzo beans, water and fructose.
4
Heat the mixture on high until it comes to a boil.
5
Then reduce heat to low.
6
Cover and simmer for 25 minutes.
7
Add the spinach and Romano cheese and simmer for 15 more minutes.

211

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 16 ingredients. The key ingredients include: 1 (24 oz.) can crushed tomatoes, 1 lb. eggplant, peeled and cubed, 1 (15 oz.) can garbanzo beans (chick peas), 10 oz. spinach (fresh or frozen), coarsely chopped, and more.

Yes, Greek Eggplant Soup 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.

Greek Eggplant Soup

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