Aubergine Soup

Aubergine Soup Recipe

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Julie Dicello

By
@JulieHoughton

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
4-6
Prep:
30 Min
Cook:
40 Min
Method:
Broil

Ingredients

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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.)

How to Make Aubergine Soup

Step-by-Step

  • 1In a heavy pot fry (eggplant)Aubergine in oil until brown.
  • 2Add tomatoes, onions, garlic & herbs. Cook until soft.
  • 3Add stock & rice/pasta. Cook until rice is cooked.
    Season to taste.
    Serve topped with grated Parmesan.
  • 4I 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.

Printable Recipe Card

About Aubergine Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian
Other Tags: Quick & Easy, Healthy
Hashtags: #comfort, #food




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