Roasted Eggplant Soup Recipe

Summary

Cooking Time1 Hr 15 MinDifficulty LevelMedium
Health IndexHealthyServings4
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Eggplant1 1⁄2 Pound (1 Large Sized)
 Onion1 Small
 Regular strength chicken broth3 Cup (48 tbs)
 Lemon juice2 Tablespoon
 Finely chopped parsley1 Tablespoon
 Thin red bell pepper strips12
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 124 Calories from Fat 3

% Daily Value*

Total Fat 0.39 g0.6%

Saturated Fat 0.08 g0.38%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 588.3 mg24.5%

Total Carbohydrates 26 g8.8%

Dietary Fiber 12.5 g49.9%

Sugars 12.3 g

Protein 3 g6%

Vitamin A 7.3% Vitamin C 24.1%

Calcium 2.8% Iron 3.9%

*Based on a 2000 Calorie diet

Directions

Pierce unpeeled eggplant in several places with a fork, then place with unpeeled onion in a shallow baking pan.
Bake in a 400° oven until vegetables are very soft when squeezed (about 1 1/4 hours).
Let cool, then peel.
Whirl eggplant and onion in a food processor or blender until pureed.
In a 2- to 3-quart pan, combine puree and broth; mix well.
Bring to a boil over medium heat; add lemon juice.
Season to taste with salt and pepper.
Pour into 4 individual bowls; garnish each serving with parsley and 3 bell pepper strips.
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