Eggplant and Crab Soup Recipe


Health IndexHealthyCuisine
VegetarianMain Ingredient


 Oil1 Tablespoon
 Onions2 Large, chopped
 Garlic2 Clove (10 gm), crushed
 Eggplant2 Large, peeled and chopped
 Canned tomatoes400 Gram (1 Can)
 Chicken stock1 3⁄4 Cup (28 tbs)
 Tomato paste1 Tablespoon
 Bouquet garni1
 Dry white wine1⁄2 Cup (8 tbs)
 Canned crabmeat170 Gram, drained, flaked (1 Can)
 Chopped parsley1 Tablespoon (For Garnish)
 Salt To Taste
 Pepper To Taste


Heat the oil in a pan, add the onions and garlic and cook for 5 to 7 minutes, without browning.
Stir in the eggplant and the tomatoes with their juice.
Bring slowly to the boil and stir in the stock, tomato paste, bouquet garni and wine.
Season with salt and pepper to taste.
Cover and simmer for 30 minutes, until the vegetables are very tender.
Discard the bouquet garni and cool slightly.
Sieve or work in an electric blender until smooth.
Return to the pan, stir in the crabmeat and bring to the boil.
Serve immediately, garnished with chopped parsley.