Eggplant Soup

Eggplant Soup Recipe - Authentic Brazilian Cuisine

Region / culture: Brazil | Preparation time: 20 minutes | Cooking time: 1 hour 20 minutes | Servings: 6

Introduction

Eggplant soup is a delicious and hearty dish that is perfect for a cozy night in. This recipe combines the rich flavors of roasted eggplant, zucchini, tomatoes, and mushrooms with aromatic herbs and spices to create a comforting and satisfying soup.

History

Eggplant soup has been enjoyed for centuries in various cultures around the world. Eggplants are native to India and have been cultivated for thousands of years. The combination of roasted vegetables and herbs in this soup is a classic Mediterranean flavor profile that has been enjoyed for generations.

Ingredients

2 eggplants, peeled and cut into 1-inch dice
1 large onion, diced
2 large zucchini, cut into 0.5-inch dice
3 large tomatoes, cut into 0.5-inch dice
1 head of garlic, separated into cloves
0.5 lb (227 g) mushrooms, quartered
0.5 cup olive oil
6-7 cups chicken broth or water
0.5 cup red wine
salt, to taste
freshly ground black pepper, to taste
2 tbsp chopped basil
2 tbsp chopped oregano
2 tbsp chopped parsley (optional)

How to prepare

Toss eggplant, onion, zucchini, tomato, garlic, and mushrooms with olive oil.
Layer the vegetables evenly on a 15-by-9 inch jellyroll pan.
Roast at 350° F until they are browned, stirring occasionally, for about 1 hour.
Remove from the oven and let them cool.
Purée the roasted vegetables in a blender and transfer them to a saucepan. Add broth and wine.
Simmer over medium heat until the mixture is slightly reduced, for about 20 minutes.
Season to taste with salt and pepper.
Add basil and oregano.
Remove from heat.
Serve in heated cups or bowls and garnish with chopped parsley.

Variations

Add a can of white beans or chickpeas for extra protein and fiber.
Stir in a spoonful of tahini or peanut butter for a creamy texture.
Garnish with chopped fresh herbs, such as cilantro or mint, for a burst of freshness.

Cooking Tips & Tricks

Make sure to peel the eggplants before dicing them to ensure a smooth texture in the soup.

- Roasting the vegetables before blending them adds depth of flavor to the soup.

- Adjust the seasoning to your taste preferences by adding more or less salt, pepper, and herbs.

Serving Suggestions

Serve this eggplant soup with a side of crusty bread or a fresh green salad for a complete and balanced meal. You can also top it with a dollop of Greek yogurt or a sprinkle of Parmesan cheese for added flavor.

Cooking Techniques

Roasting the vegetables before blending them adds depth of flavor to the soup. Be sure to stir the vegetables occasionally while roasting to ensure even browning.

Ingredient Substitutions

If you don't have zucchini or mushrooms on hand, you can substitute other vegetables such as bell peppers, carrots, or celery. You can also use vegetable broth instead of water for a richer flavor.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it on the stove or in the microwave before serving.

Presentation Ideas

Garnish each bowl of soup with a drizzle of olive oil, a sprinkle of fresh herbs, or a dollop of Greek yogurt for a beautiful presentation. Serve the soup in colorful bowls or mugs for an extra pop of color.

Pairing Recommendations

This eggplant soup pairs well with a variety of dishes, including grilled chicken, roasted vegetables, or a simple green salad. It also goes well with a glass of red wine or a refreshing iced tea.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of this eggplant soup contains approximately 250 calories. This makes it a satisfying and filling meal that won't weigh you down.

Carbohydrates

This eggplant soup is a great source of carbohydrates, with each serving containing approximately 25 grams of carbs. Carbohydrates are an important source of energy for the body and can help keep you feeling full and satisfied.

Fats

The olive oil in this recipe adds healthy fats to the soup, with each serving containing approximately 15 grams of fat. Healthy fats are essential for brain health, hormone production, and overall well-being.

Proteins

While this soup is not a significant source of protein, each serving contains approximately 3 grams of protein. You can boost the protein content by adding cooked chicken, beans, or tofu to the soup.

Vitamins and minerals

Eggplant is a good source of vitamins and minerals, including vitamin C, vitamin K, and potassium. The other vegetables in this soup also provide a variety of nutrients, making it a nutritious and well-rounded meal.

Alergens

This recipe contains no common allergens, making it suitable for most dietary restrictions. However, if you have a specific allergy or dietary requirement, be sure to check the ingredients carefully.

Summary

Overall, this eggplant soup is a nutritious and delicious meal that is rich in carbohydrates, healthy fats, vitamins, and minerals. It is a great option for a comforting and satisfying dinner.

Summary

Eggplant soup is a delicious and nutritious dish that is perfect for a cozy night in. This recipe combines roasted vegetables, herbs, and spices to create a flavorful and satisfying meal that is sure to please. Enjoy a bowl of this soup with a side of crusty bread or a fresh green salad for a complete and balanced meal.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Eggplant Soup. It was many years ago, when I was just a young girl living in a small village in Italy. My grandmother, Nonna Maria, was known for her delicious cooking and every Sunday she would gather our family together for a feast.

One Sunday, as I watched Nonna Maria prepare the meal, I noticed her taking out a large purple eggplant from the garden. She carefully peeled and chopped it, adding it to a pot with some onions, garlic, and tomatoes. As the soup simmered on the stove, the aroma filled the kitchen and my mouth began to water.

I asked Nonna Maria where she had learned to make such a unique dish, and she smiled and told me the story of how she had acquired the recipe. Many years ago, when she was just a young bride, she had visited a neighboring village and had tasted the most delicious Eggplant Soup at a local trattoria. She had begged the chef to share the recipe with her, and after much persuasion, he finally relented.

Nonna Maria had brought the recipe back to our village and had been making it ever since. Over the years, she had added her own unique twist to it, making it her own special dish that our family had come to love.

As I watched Nonna Maria stir the pot, I knew that I wanted to learn how to make this soup as well. I spent hours by her side, watching and helping her as she cooked. She taught me the importance of using fresh ingredients and taking the time to let the flavors meld together.

I remember the first time I made Eggplant Soup on my own. I was so nervous, worried that it wouldn't taste as good as Nonna Maria's. But as I took my first spoonful, I knew that I had done it. The soup was delicious, just like Nonna Maria's.

As the years passed, I continued to make Eggplant Soup for my own family, passing down the recipe from generation to generation. Each time I make it, I think of Nonna Maria and the love and care she put into every dish she made.

Now, as I look back on those memories, I am grateful for the gift of cooking that Nonna Maria passed down to me. I know that as long as I have her recipes and her love in my heart, I will always be able to create delicious meals that bring my family together.

So whenever I make Eggplant Soup, I am reminded of the sense of amazement I felt that first time I saw the recipe. And I am grateful for the legacy that Nonna Maria left behind, inspiring me to cook with love and passion, just like she did.