Grilled Eggplant Soup Recipe

Name: Grilled Eggplant Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplants (approximately 3 pounds), peeled and cut in 1/2inch slices; 1 tablespoon fresh thyme; 1 tablespoon chopped garlic; 3 tablespoons olive oil, plus 4 tablespoons; 2 tablespoons balsamic vinegar; 1 tablespoon chopped garlic; 2 leeks; 2 cups beef stock; 2 cups chicken stock; Salt and pepper

Servings: persons

2 eggplants (approximately 3 pounds), peeled and cut in 1/2inch slices
1 tablespoon fresh thyme
1 tablespoon chopped garlic
3 tablespoons olive oil, plus 4 tablespoons
2 tablespoons balsamic vinegar
1 tablespoon chopped garlic
2 leeks
2 cups beef stock
2 cups chicken stock
Salt and pepper

1
Toss eggplant with the thyme, garlic, olive oil and balsamic vinegar.
2
Grill on both sides.
3
Set aside.
4
In a soup pot, heat the 4 tablespoons of olive oil, add garlic and leeks.
5
When lightly brown, add the stocks and grilled eggplant.
6
Simmer 20 minutes.
7
Puree in food processor.
8
Add salt and pepper to taste.
9
To serve, place in bowls and top with sour cream and fresh thyme

333

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 10 ingredients. The key ingredients include: 2 eggplants (approximately 3 pounds), peeled and cut in 1/2inch slices, 1 tablespoon fresh thyme, 1 tablespoon chopped garlic, 3 tablespoons olive oil, plus 4 tablespoons, and more.

Yes, Grilled 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.

Grilled Eggplant Soup

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