Eggplant Aubergine Soup Recipes

ROASTED GARLIC AND EGGPLANT SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
• Peel away any excess paper from the bulb of garlic, then cut the top off to expose the cloves. Rub exposed cloves with 1/4 teaspoon olive oil, and set onto the prepared baking sheet. Poke the eggplant all over with a fork; place onto baking sheet.
• Bake in preheated oven until the garlic has turned golden brown and the eggplant is tender, 30 to 40 minutes. Allow to cool until cool enough to handle. Peel eggplant and chop into large chunks; peel or squeeze the roasted garlic from its skin, and set aside.
• Heat 1 tablespoon olive oil in a large saucepan over medium heat. Stir in onion, and cook until soft and translucent, about 5 minutes. Pour in chicken broth, then stir in reserved eggplant, roasted garlic, tomato puree, and cayenne pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 40 minutes.
• Once cooked, carefully puree soup in batches in a blender or food processor until smooth. Return soup to the stove in a clean saucepan. Stir in half-and-half, season to taste with salt and pepper; cook over medium-low heat until hot.

ROASTED EGGPLANT (AUBERGINE) SOUP

Steps:

• Preheat oven to 400°F.
• Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 45 minutes.
• Remove from oven.
• Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan.
• Add 4 cups chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes.
• Cool slightly.
• Working in batches, puree soup in blender until smooth. Return soup to saucepan.
• Stir in cream. Bring to simmer, thinning with more stock, if desired.
• Season soup with salt and pepper. Ladle into bowls.
• Sprinkle with goat cheese; serve.

EGGPLANT (AUBERGINE) SUPPER SOUP

Steps:

• Brown beef and onion.
• Add rest of ingredients EXCEPT macaroni and parsley flakes.
• Simmer 30 minutes covered.
• Add last 2 ingredients and simmer for 15 more minutes.

VEGETARIAN EGGPLANT (AUBERGINE) SOUP

Steps:

• sweat onions and garlic in olive oil till soft.
• add remaining ingredients and simmer 30-40 minutes until eggplant is tender.

TOMATO AND EGGPLANT SOUP

Steps:

• Heat 1/2 cup olive oil in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the eggplant and saute for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.
• Add 2 tablespoons olive oil to the pot, add the onions and fennel, and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender but not browned. Add the garlic and cook for one minute, stirring often. Add the chicken stock, crushed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon salt, and 2 teaspoons black pepper. Pour the can of whole tomatoes, including the liquid, into a food processor and pulse until the tomatoes are coarsely chopped. Add the tomatoes and the liquid to the pot. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. Taste for seasonings. Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil.

EGGPLANT PARM SOUP

Steps:

• Put the soup in a medium pot, add in the Parmesan rind and bring to a slight simmer.
• Set up a standard breading station with the flour, eggs and breadcrumbs in separate shallow bowls. Lightly season each station with salt and pepper. In batches and using a spider or slotted spoon, dredge each eggplant cube in flour and shake off the excess; dip in egg and let the excess drip off; and then coat in breadcrumbs. Set aside on a wire rack.
• Heat 1/2 inch of oil in 2 large straight-sided saute pans over medium heat. Working in small batches, fry the eggplant pieces, turning once, until golden brown, about 4 to 5 minutes a side.
• Preheat the oven to broil. Ladle the soup into individual ovenproof crocks on a parchment-lined baking sheet. Cover each crock with 2 slices of mozzarella. Broil until golden brown and bubbly. Top each crock with several fried eggplant cubes and some basil chiffonade.

SMOKY EGGPLANT SOUP

Steps:

• Poke 2 or 3 holes in eggplants with a paring knife, then place on a baking sheet under hot broiler, about 2 inches from flame. Cook for 3 or 4 minutes, allowing skins to blacken and char. Turn and cook on other side until eggplants have softened completely, about 4 minutes more. Set aside to cool, then remove and discard skins and roughly chop eggplant flesh.
• Meanwhile, put 3 tablespoons olive oil in a heavy-bottomed stainless or enameled soup pot over medium-high heat. Add onion, season generously with salt and pepper, and cook until softened and beginning to color, 5 to 7 minutes. Add garlic, cayenne and reserved eggplant and cook 1 minute more, then add broth and bring to a brisk simmer. Reduce heat and simmer gently for 10 minutes. Check seasoning of broth and adjust salt.
• Purée soup in batches in blender. Strain through fine-meshed sieve and discard solid debris and seeds. Add 3 tablespoons lemon juice to puréed soup and taste again, adding more as necessary. Soup should be well seasoned and rather lemony.
• Mix lemon zest with remaining 2 tablespoons olive oil for garnish. Ladle soup into small bowls, topping each bowl with 1 teaspoon lemon oil, 1/2 teaspoon za'atar and some chopped parsley. May be served hot or cold.

ROASTED EGGPLANT (AUBERGINE) AND POTATO SOUP

Steps:

• Place oven rack about 10 inches from broiler.
• Broil eggplant until charred all over, turning as needed. This will take anywhere from 25 to 40 minutes depending on size of eggplant.
• Let cool, remove skin and coarsely chop.
• In medium large stockpot, melt butter over medium heat.
• Saute onions and garlic until soft. DO NOT LET GARLIC BURN.
• Stir in paprika,pepper,cumin,salt and eggplant.
• Turn heat to high, and stirring constantly, cook about 2 minutes.
• Pour in stock and potatoes.
• Bring to a boil, and reduce to a simmer.
• Cook until potatoes are fork-tender.
• Puree in food processor in batches.
• Re-warm as needed. Serve with some yogurt swirled on top.
• * If using a blender instead of food processor, make sure you peel the potatoes first and puree in small batches as this is very hot.

VEGETABLE SOUP WITH EGGPLANT (AUBERGINE) DUMPLINGS

Steps:

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

EGGPLANT (AUBERGINE) PARMESAN SOUP

Steps:

• Heat olive oil in a large non-reactive saucepan over medium heat.
• Add the onions,peppers and the eggplant.
• Saute 2 minutes Add the garlic,oregano and chilies and continue to saute until softened.
• Add the tomatoes and water and bring to a boil over high heat.
• Reduce heat and simmer 35-40 minutes or until vegetables are tender.
• Add the parmesan,basil,vinegar and bread cubes to soak into the soup and thicken the mixture before serving,about 10 minutes.

TOMATO SAUSAGE AND EGGPLANT (AUBERGINE) SOUP

Steps:

• Heat the 1/3 cup of olive oil in a 4-5 quart saucepan.
• Add the eggplant and 1/2 teaspoon of the salt.
• Sautee over medium high heat, stirring freqently 5 minutes or until tender. Transfer eggplant to a bowl.
• In the same pan, heat remaining 2 tablespoons olive oil. Add onions, celery or fennel, garlic, fennel seed, pepper, bay leaves, remaining salt, basil and thyme. Cook over medium high heat for 5 minutes.
• Add sausage and sautee 5-6 minutes breaking meat up into small pieces while cooking.
• Add chicken stock, crushed tomatoes, chopped tomatoes with juice, and the eggplant.
• Cover and simmer 10-15 minutes, if soup seems too thick add more stock. Remove bay leaves before serving.

EGGPLANT SUPPER SOUP

Steps:

• Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown. Drain grease, and mix in eggplant, carrots, celery, and tomatoes. Pour in beef broth. Mix in sugar, and season with nutmeg, salt, and pepper. Cook and stir until heated through.
• Mix macaroni into the soup, and continue cooking 12 minutes, or until macaroni is al dente. Mix in parsley. Top with Parmesan chreese to serve.