Roasted Eggplant And Pepper Soup

Course : Eggplant
Serves: 6
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1 medium eggplant -- peeled and sliced*
2 tablespoons olive oil
2 medium red bell peppers -- sliced
1/2 medium onion -- sliced
3 cloves garlic chopped
1 quart chicken stock
2 medium tomatoes -- seeded and chopped
1 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon cayenne
1/4 cup cream -- (optional)

Preparation / Directions:

*note: slice eggplant in 1/4-inch thick slices. Grill or broil the eggplant slices until soft, about 2 minutes per side. Set aside. Heat the oil in a large pot and saute the peppers and onion until soft. Add the garlic, stock, eggplant, and tomatoes. Bring to a boil, reduce the heat, and simmer for 15 minutes. Puree the soup in batches in a food processor or blender. Pass through a coarse strainer. Season to taste with pepper, salt, and cayenne. Reheat and add the cream. Notes: Eggplant lovers will enjoy this soup. It is hearty enough to make a whole meal when combined with a salad and delicious crusty bread. This version is a smooth puree; for a more rustic, chunky soup, do not strain or puree it. You can also leave out the cream if you like.


Nutritional Information:

125 Calories (kcal); 8g Total Fat; (54% calories from fat); 3g Protein; 12g Carbohydrate; 9mg Cholesterol; 1531mg Sodium

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