Eggplant Aubergine Supper Soup Recipes

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 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:

• 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:

• 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.

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.

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:

• 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:

• 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.