Aubergine Soup

Aubergine Soup Recipe
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Recipe Rating:
 1 Rating
Categories: Quick & Easy, Healthy, Vegetable Soup
Keywords: comfort, food
Serves: 4-6
Prep Time:
Cook Time:

Ingredients

500g (1 lb g egg plant (aubergine) peeled and sliced
6 tblspn Tbsp olive oil
4 tomatoes peeled and chopped
2 onions, yellow, medium, finely chopped
2 cloves of garlic, finely chopped or crushed
2 tsp fresh basil
1/2 tsp marjoram,
1 1/2 qt chicken or beef stock. (i use cicken)
3 Tbsp rice or sm pasta
salt and pepper to taste
grated parmesan to serve
qt (1 quart equals 1 lt.)
Pinched by Wanda6152, and 14 more.
Well Seasoned
Coonabarabran, Australia
JulieHoughton
Member Since Mar 2013
 
 
 
 
 
 
Julie's Notes:

This is such a simple recipe, But everyone comes back for more.

 

Directions

1
In a heavy pot fry (eggplant)Aubergine in oil until brown.
2
Add tomatoes, onions, garlic & herbs. Cook until soft.
3
Add stock & rice/pasta. Cook until rice is cooked.
Season to taste.
Serve topped with grated Parmesan.
4
I usually cook this in the morning as it marinates through out the day. You can also put the rice or pasta in the pot and turn it of, leaving the lid on so the rice cooks in the heated liquid.
My children were fussy eaters but liked arbergine.
Comments

1 comment

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pennybinker
Penny Binker pennybinker
 
 
 
 
 
 
Mar 13, 2013
Glad to see something new to do with eggplants. Read where on the bottom of an eggplant if roundish its male. If like a slit, then female. Female having more seeds. So more bitter. I think a little more trivia involved. I think its the female has to use her energy to be reproductive. I now check the bottoms of eggplants.

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