Vegetable Soup With Eggplant (Aubergine) Dumplings Recipe

Name: Vegetable Soup With Eggplant (Aubergine) Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SOUP; 1 1/2 cups eggplants (cut into 1 inch cubes); 1 tablespoon salt; 2 tablespoons olive oil; 1 medium onion (cut in half, then quarter); 4 garlic cloves (chopped); 2 tablespoons wine; 4 cups water; 1 (15 1/2 ounce) can garbanzo beans (mash half of them); 2 (14 1/2 ounce) cans chopped tomatoes (changed from whole tomatoes..I agree with the reviewer); 3 celery ribs (cut into 1 inch pieces); 2 carrots (cut into 1/2 inch pieces); 1 sweet pepper (any color, cut in half, remove seeds, cut in slices); 2 cups green beans (cut diagonally into 1 inch pieces); 1/2 teaspoon dried marjoram; 1/2 teaspoon dry basil; 1/2 teaspoon dry oregano; 1/2 teaspoon ground pepper; 1 teaspoon salt; DUMPLINGS; 1/2 cup eggplant (chopped about pea size); 1 tablespoon olive oil; 2 cups all-purpose flour; 1/2 teaspoon salt; 2 teaspoons baking powder; 1/2 cup milk; 1/2 teaspoon oregano; SPRINKLE ON TOP; 2 tablespoons feta cheese

Servings: persons

SOUP
1 1/2 cups eggplants (cut into 1 inch cubes)
1 tablespoon salt
2 tablespoons olive oil
1 medium onion (cut in half, then quarter)
4 garlic cloves (chopped)
2 tablespoons wine
4 cups water
1 (15 1/2 ounce) can garbanzo beans (mash half of them)
2 (14 1/2 ounce) cans chopped tomatoes (changed from whole tomatoes..I agree with the reviewer)
3 celery ribs (cut into 1 inch pieces)
2 carrots (cut into 1/2 inch pieces)
1 sweet pepper (any color, cut in half, remove seeds, cut in slices)
2 cups green beans (cut diagonally into 1 inch pieces)
1/2 teaspoon dried marjoram
1/2 teaspoon dry basil
1/2 teaspoon dry oregano
1/2 teaspoon ground pepper
1 teaspoon salt
DUMPLINGS
1/2 cup eggplant (chopped about pea size)
1 tablespoon olive oil
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
1/2 teaspoon oregano
SPRINKLE ON TOP
2 tablespoons feta cheese

1
SOUP:
2
Peel eggplant, cut all eggplant into 1 inch cubes, sprinkle with salt.
3
Put in a strainer to drain for an hour, then dry with paper towel. Put aside 1/2 cup for dumplings.
4
Heat large pot and add olive oil.
5
Add eggplant (all except the 1/2 cup), onion, garlic and saute for 3 minutes.
6
Add wine and reduce for 30 seconds.
7
Add water.
8
Stir in all garbanzo beans.
9
Stir in remaining soup ingredients.
10
Bring to boil and reduce heat to simmer, until all vegetables are tender.
11
DUMPLINGS:
12
Heat small pan on stove. Add olive oil.
13
Saute eggplant for 3 minutes. Set aside to cool.
14
Mix flour, salt, baking powder, and milk in a bowl.
15
Blend in eggplant and oregano.
16
Using a tablespoon, drop spoonfuls onto simmering soup, about 12 dumplings.
17
Keep in mind that the dumplings will expand as they cook.
18
Cook 15 minutes uncovered, 15 minutes covered.
19
Serve in bowls, sprinkle with feta cheese.

678

kcal

Calories

Fat

116

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 29 ingredients. The key ingredients include: SOUP, 1 1/2 cups eggplants (cut into 1 inch cubes), 1 tablespoon salt, 2 tablespoons olive oil, and more.

Yes, Vegetable Soup With Eggplant (Aubergine) Dumplings 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.

Vegetable Soup With Eggplant (Aubergine) Dumplings

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