Eggplant Aubergine Supper Soup Recipes

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.

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.

Steps:

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

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.

Steps:

• Heat oil and butter or margarine in heavy soup pot. Add onion and garlic; saute until onion is limp.
• Brown meat in separate skillet, stirring to break it into small pieces. Discard excess fat and add meat to onion mixture.
• Add veggies, broth, and seasonings; bring to a boil; cover and simmer 30 minutes or until carrots are tender.
• Add macaroni and parsley; simmer 10 more minutes or until macaroni is tender.
• Serve in heated bowls; garnish with cheese.

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.

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.

Steps:

• Heat oil in the saucepan, and saute the eggplant and shallots together, over a low heat, stirring frequently, for about 15 to 20 minutes.
• Do not allow eggplant to brown.
• Add the stock, and adjust the salt and pepper to taste.
• Remove from heat, stir in the pepper cream, and serve immeadiately.
• PEPPER CREAM: Place the pepper pieces under a broiler, and heat, turning until the skin starts to change color.
• Remove from the broiler and cool.
• In the container of a blender combine the pepper, cream, and salt and pepper to taste.
• Process on low until the pepper is just chopped fine.
• Remove from the blender and use as desired.

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.

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.

Steps:

• Heat oil and butter in a Dutch oven.
• Add onion and sauté until limp (about 3 minutes).
• Add the meat and stir over the heat until it loses its pinkness.
• Add eggplant, garlic, carrots, celery, tomatoes (break up with fork), beef broth, salt, sugar, pepper, and nutmeg.
• Cover and simmer for about 30 minutes.
• Add macaroni and parsley and simmer for about 10 minutes more,or until macaroni is tender.
• Serve in soup bowls. Pass cheese to sprinkle over.