aubergine soup

Name: Aubergine Soup
Prep time: 30 min
Cook time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 500g (1 lb gram(s) egg plant (aubergine) peeled and sliced; 6 tblspn tablespoon(s) olive oil; 4 - tomatoes peeled and chopped; 2 - onions, yellow, medium, finely chopped; 2 - cloves of garlic, finely chopped or crushed; 2 teaspoon(s) fresh basil; 1/2 teaspoon(s) marjoram,; 1 1/2 quart(s) chicken or beef stock. (i use cicken); 3 tablespoon(s) rice or sm pasta; - salt and pepper to taste; - grated parmesan to serve; quart(s) (1 quart equals 1 lt.)

(1 RATING)

21 Pinches

Julie Dicello

Coonabarabran

Updated on Mar 11, 2013

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

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prep time 30 Min

cook time 40 Min

method Broil

yield 4-6 serving(s)

Ingredients

500g (1 lb grams egg plant (aubergine) peeled and sliced
6 tblspn tablespoons olive oil
4 - tomatoes peeled and chopped
2 - onions, yellow, medium, finely chopped
2 - cloves of garlic, finely chopped or crushed
2 teaspoons fresh basil
1/2 teaspoon marjoram,
1 1/2 quarts chicken or beef stock. (i use cicken)
3 tablespoons rice or sm pasta
- salt and pepper to taste
- grated parmesan to serve
quart (1 quart equals 1 lt.)

How To Make aubergine soup

Step 1

In a heavy pot fry (eggplant)Aubergine in oil until brown.

Step 2

Add tomatoes, onions, garlic & herbs. Cook until soft.
Step 3

Add stock & rice/pasta. Cook until rice is cooked. Season to taste. Serve topped with grated Parmesan.
Step 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.
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