Roasted Eggplant And Garlic Soup Recipe

Name: Roasted Eggplant And Garlic Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1-pound) eggplant, cut in half lengthwise; Cooking spray; 10 garlic cloves, unpeeled; 1 teaspoon coriander seeds; 1/2 teaspoon cumin seeds; 2 teaspoons olive oil; 1 cup chopped onion; 1/4 teaspoon black pepper; 1 1/2 tablespoons all-purpose flour; 1/4 cup water; 1 (14 1/2-ounce) can vegetable broth; 1 tablespoon balsamic vinegar; 2 tablespoons plain low-fat yogurt; 2 teaspoons minced fresh cilantro

Servings: persons

1 (1-pound) eggplant, cut in half lengthwise
Cooking spray
10 garlic cloves, unpeeled
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
2 teaspoons olive oil
1 cup chopped onion
1/4 teaspoon black pepper
1 1/2 tablespoons all-purpose flour
1/4 cup water
1 (14 1/2-ounce) can vegetable broth
1 tablespoon balsamic vinegar
2 tablespoons plain low-fat yogurt
2 teaspoons minced fresh cilantro

1
Preheat oven to 450u00b0.
2
Place eggplant, cut sides down, in a baking pan coated with cooking spray; add garlic. Bake at 450u00b0 for 30 minutes or until eggplant is tender; cool. Scrape pulp from eggplant skins; discard skins. Squeeze cloves to extract garlic pulp; discard skins.
3
Place coriander and cumin in a spice or coffee grinder; process until finely ground. Heat oil in a medium saucepan over medium heat. Add spice mixture, onion, and pepper; cook 5 minutes or until onion is tender, stirring frequently. Add flour; cook 2 minutes, stirring constantly. Add water and vegetable broth, scraping pan to loosen browned bits. Cool 5 minutes.
4
Combine eggplant pulp, garlic pulp, and broth mixture in a blender, and process until smooth. Return the pureed mixture to pan. Bring to a simmer over medium-high heat, and cook 3 minutes, stirring frequently. Stir in balsamic vinegar. Ladle 1 1/2 cups soup into each of 2 bowls. Top each serving with 1 tablespoon yogurt and 1 teaspoon cilantro.

455

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 14 ingredients. The key ingredients include: 1 (1-pound) eggplant, cut in half lengthwise, Cooking spray, 10 garlic cloves, unpeeled, 1 teaspoon coriander seeds, and more.

Yes, Roasted Eggplant And Garlic 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.

Roasted Eggplant And Garlic Soup

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