EGGPLANT (AUBERGINE) PARMESAN SOUP
Eggplant parmesan is one of my favorite dishes and when saw this recipe in a newspaper converting it into a soup ,I just had to try it but unfortunately I haven't yet. So I'm leaving it all up to the wonderful chefs in ZAARLAND to try it and rate it.
Provided by Beeks
Categories Vegetable
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a large non-reactive saucepan over medium heat.
- Add the onions,peppers and the eggplant.
- Saute 2 minutes Add the garlic,oregano and chilies and continue to saute until softened.
- Add the tomatoes and water and bring to a boil over high heat.
- Reduce heat and simmer 35-40 minutes or until vegetables are tender.
- Add the parmesan,basil,vinegar and bread cubes to soak into the soup and thicken the mixture before serving,about 10 minutes.
EGGPLANT PARMESAN SOUP
This is a really good recipe from Whole Foods Market for a really good Eggplant Parnesan in another form, a soup. Very hearty and delicous.
Provided by mandabears
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- Place eggplants cut side down on a lightly oiled foil lined baking sheet.
- until it is very tender and lightly on top and and bottom, about 45 minutes.
- Mean while heat olive oil in a large Dutch oven over medium heat.
- Add onion and saute for 5 minutes.
- Add garlic and cook for 1 more minute.
- Scoop eggplant flesh from the skins, discard skins.
- Chop flesh roughly and to the pan with the tomatoes, water, and salt.
- Bring to a boil over medium heat.
- Reduce heat to low, cover and simmer 20 minutes, stirring occasionally.
- Top each serving with 2 tablespoons of Parmigiano Reggiano, croutons and basil.4.
Nutrition Facts : Calories 190.8, Fat 11.3, SaturatedFat 3.6, Cholesterol 10.8, Sodium 483.9, Carbohydrate 16.8, Fiber 8.2, Sugar 6.7, Protein 8.4
EGGPLANT PARMESAN SOUP
Categories Vegetable
Number Of Ingredients 8
Steps:
- In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook eggplant, stirring occasionally, 5 minutes. Add onion and cook, stirring frequently, 5 minutes or until eggplant is golden and tender. Stir in Sauce and broth. Bring to boil over high heat. Reduce heat to low and simmer, stirring frequently, 5 minutes or until thickened. On cookie sheet, place 2 oven-proof soup bowls or crocks. Evenly spoon soup into crocks, then top with mozzarella cheese, bread crumbs and Parmesan cheese. Broil 2 minutes or until cheese is melted and golden. Serve, if desired, with crusty Italian bread.
PARMESAN AND EGGPLANT SOUP WITH PARMESAN CRISPS
Provided by Amanda Hesser
Categories project, soups and stews, appetizer
Time 2h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, toss the eggplant with 2 teaspoons salt, and let sit for 30 minutes at room temperature. Then, rinse the eggplant with water and drain.
- In a large saute pan, over medium heat, sweat the onion in the butter for 3 to 4 minutes or until translucent. Add the eggplant, and continue cooking for 15 to 20 minutes or until tender. Set aside 1 cup cooked eggplant to use as a garnish.
- In a large saucepan, bring the chicken stock to a simmer. Add the chopped parmesan, and simmer slowly for 45 minutes. Strain the stock, and discard the cheese.
- Puree the cooked eggplant with the chicken stock, then pass the mixture through a fine-mesh sieve into a large bowl, discarding the solids. Season to taste with salt and pepper.
- Make the parmesan crisps: In a large, nonstick saute pan, sprinkle half the grated parmesan into an even 1/8-inch layer. Cook slowly over medium-low heat until the cheese melts and turns golden brown.
- Loosen the edges of the parmesan from the pan with a rubber spatula. Carefully slide the melted cheese from the pan onto a cutting board. Immediately cut the cheese into 6 irregular triangles. While the cheese triangles are still hot, lay them over a wine bottle or rolling pin to create a curved crisp. Let the crisps cool completely. Repeat the process to create a total of 12 parmesan crisps.
- Ladle the hot soup into 4 bowls. Spoon some of the reserved eggplant into each bowl. Sprinkle with the shaved parmesan and chives. Place 3 parmesan crisps in the center of each bowl, and serve immediately.
Nutrition Facts : @context http, Calories 855, UnsaturatedFat 18 grams, Carbohydrate 33 grams, Fat 50 grams, Fiber 4 grams, Protein 67 grams, SaturatedFat 30 grams, Sodium 2738 milligrams, Sugar 14 grams, TransFat 0 grams
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