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Tuesday, May 17, 2011

Easy & Delicious Eggplant Soup

I've been trying to use eggplant in new ways, and I came across this recipe the other day. I've never thought of using eggplant in a soup before. I made a few modifications to it, and it was excellent. Not only was it tasty, it was very easy to make, too!

White Bean & Eggplant Soup
2 medium eggplant
2 tablespoons butter or olive oil
1 large onion, chopped
2 cans white beans or garbanzo beans, including liquid
4 tablespoons lemon juice

1. Preheat oven to 500 degrees.

2. Cut eggplant in half lengthwise and place on an oven proof tray cut side down. Bake for 30 minutes or until eggplant is very soft.

3. Meanwhile melt butter or heat olive oil in a large saucepan and cook onion, covered for about 15 minutes or until very soft and golden.

4. Add beans and the liquid to the onions and bring to a simmer. Cook for about 10 minutes or until your eggplant is ready.

5. Scrape the flesh from the cooked eggplant and add to the soup. Simmer for a minute or so, then puree to desired smoothness.

6. Taste and season with salt, pepper and lemon juice.  Serves 4.