Aubergine Soup

Aubergine Soup

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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

  • 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

  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.

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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