Roast Eggplant Soup Recipe

Name: Roast Eggplant Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 onions, quartered; 4 celery stalks, quartered; 1 medium carrot, quartered; 1/4 c. whole black peppercorns; 1/4 c. whole mustard seed; 2 bay leaves; 2 cloves garlic; 3 medium eggplant (cut 1/2 inch); 4 c. water; 1/2 c. olive oil; salt and pepper

Servings: persons

2 onions, quartered
4 celery stalks, quartered
1 medium carrot, quartered
1/4 c. whole black peppercorns
1/4 c. whole mustard seed
2 bay leaves
2 cloves garlic
3 medium eggplant (cut 1/2 inch)
4 c. water
1/2 c. olive oil
salt and pepper

1
Using the onions, celery, carrots, peppercorns, mustard seed and bay leaves, boil these off for about 1/2 hour.
2
Drain, saving the water which is now your stock.
3
Place the eggplant that have been cut in half on a cookie sheet and lightly sprinkle with salt, pepper and olive oil.
4
Roast in oven at 375u00b0 for 1/2 hour or until golden brown.
5
Puree the eggplant until no chunks are left.
6
Chop garlic very fine and saute until brown.
7
Mix vegetables, stock, garlic and eggplant and enjoy!!

341

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 onions, quartered, 4 celery stalks, quartered, 1 medium carrot, quartered, 1/4 c. whole black peppercorns, and more.

Yes, Roast 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.

Roast Eggplant Soup

How did you like this recipe?

Frequently Asked Questions