Roasted Eggplant and Garlic Soup

This is soup for two people. It is quite garlicky, so if there are two of you, both of you should eat it.  It is not a soup I would take to the office to reheat, lest my co-workers keel over either from the smell of reheating or my breath. That being said, it’s actually a pretty good and warming soup

I confess that when I first tasted it, I didn’t really like it.  But I added some ground sea salt, and that perked up the flavor.  The original recipe came from Cooking Light. If I make it again, I might put in more pepper and vinegar.  I ate this for dinner with a side of sliced tomatoes and a couple of slices of olive bread and a Laughing Cow cheese wedge.

Roasted Eggplant and Garlic Soup

1 (1-pound) eggplant, cut in half lengthwise
Cooking spray
10 large garlic cloves, unpeeled
1 teaspoon  coriander seeds
½ teaspoon  cumin seeds
2 teaspoons  olive oil
1 cup  chopped onion
¼ teaspoon  black pepper (or to taste
1½  tablespoons  all-purpose flour
¼ cup  water
1 (14 1/2-ounce) can vegetable broth
1 Tablespoon  balsamic vinegar (or to taste)
Salt to taste
2  Tablespoons  plain non-fat yogurt or sour cream

Preheat oven to 450°.

Place eggplant, cut sides down, in a baking pan coated with cooking spray; add garlic. Bake at 450° for 30 minutes or until eggplant is tender; cool. Scrape pulp from eggplant skins; discard skins. Squeeze cloves to extract garlic pulp; discard skins.

Heat oil in a medium saucepan over medium heat. Add coriander, cumin, onion, and pepper; cook 5 minutes or until onion is tender, stirring frequently. Add flour; cook 2 minutes, stirring constantly. Add water and vegetable broth, scraping pan to loosen browned bits. Cool 5 minutes.

Combine eggplant pulp, garlic pulp, and broth mixture in a blender, and process until smooth. Return the pureed mixture to pan. Bring to a simmer over medium-high heat, and cook 3 minutes, stirring frequently. Stir in balsamic vinegar and salt. Ladle soup into  2 bowls. Top each serving with 1 tablespoon yogurt or sour cream.  Makes 2 servings with about 6 grams of fat/serving.

roasted-eggplant-and-garlic-soup

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ABOUT KAREN

I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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