Mediterranean Thai Eggplant White Bean Soup

Mediterranean Thai Eggplant White Bean Soup Recipe - A Delicious and Nutritious Dish

Region / culture: Thailand | Preparation time: 15 minutes | Cooking time: 2 hours | Servings: 4-6

Introduction

This Mediterranean Thai Eggplant White Bean Soup is a unique and flavorful dish that combines the rich flavors of the Mediterranean with the bold spices of Thai cuisine. It is a hearty and satisfying soup that is perfect for a cozy night in or a dinner party with friends.

History

This recipe is a fusion of Mediterranean and Thai flavors, combining ingredients like eggplant, white beans, coconut milk, and basil with spices like garlic, scallions, and fish sauce. The result is a delicious and aromatic soup that is sure to impress your taste buds.

Ingredients

1 large globe eggplant, divided
1 medium yellow onion, divided
2 tsp minced garlic
2 scallions, chopped and divided
1 (15 oz) can white beans, divided
0.25 cup chopped fresh basil, divided
0.25 cup diced roasted red peppers
1 (15 oz) can coconut milk
1 cup vegetable broth or chicken broth
1 tbsp dry sherry
2 tsp Braggs liquid aminos or 1 tsp soy sauce
1 tsp fish sauce (optional if you don't have it, but it adds nice flavor)

How to prepare

Preheat the oven to 350°F (177°C).
Trim the ends off the eggplant, then cut it lengthwise.
Spray a baking sheet with cooking spray and place the eggplant pieces cut-side-down on the sheet. Bake the eggplant in the oven for 45 minutes.
While the eggplant is baking, grate half of the onion to extract the grated texture and intense flavor of the onion juice. Chop the other half of the onion.
Once the eggplant is done, scoop out the soft inner parts from one half. Cut the other half into chunky cubes (you can leave the peel on or remove it according to your preference). Turn off the oven.
In a food processor, combine half of the white beans, half of the chopped basil, the chopped onion (not the grated half), the garlic, half of the chopped scallions, and the half of the eggplant that you scooped out. Process the mixture until it becomes smooth.
Transfer the processed mixture to a crock pot and add the remaining ingredients (including the other half of the divided items). Heat on low for 2 hours. Alternatively, you can simmer it on the stove for 30 minutes.
This soup has a very rich taste, so it is recommended to serve small portions.

Variations

Add some diced tomatoes or bell peppers for a burst of freshness and color.
Swap out the white beans for chickpeas or lentils for a different twist on this soup.
For a spicier version, add some red pepper flakes or a dash of hot sauce.

Cooking Tips & Tricks

Be sure to bake the eggplant until it is soft and tender before adding it to the soup. This will help to bring out the natural sweetness of the eggplant and give the soup a rich and creamy texture.

- Grating the onion adds a unique texture and flavor to the soup, so be sure to include this step in your preparation.

- Simmering the soup on low heat for a longer period of time will help to develop the flavors and create a more complex and delicious dish.

Serving Suggestions

This soup is delicious on its own, but you can also serve it with a side of crusty bread or a fresh salad for a complete meal. Garnish with extra basil and scallions for a pop of color and flavor.

Cooking Techniques

Be sure to bake the eggplant until it is soft and tender before adding it to the soup. This will help to bring out the natural sweetness of the eggplant and give the soup a rich and creamy texture.

- Grating the onion adds a unique texture and flavor to the soup, so be sure to include this step in your preparation.

- Simmering the soup on low heat for a longer period of time will help to develop the flavors and create a more complex and delicious dish.

Ingredient Substitutions

If you don't have dry sherry, you can substitute white wine or apple cider vinegar.

- If you don't have Braggs liquid aminos or soy sauce, you can use tamari or coconut aminos instead.

- If you don't have fish sauce, you can omit it or add a dash of Worcestershire sauce for a similar umami flavor.

Make Ahead Tips

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

Presentation Ideas

Serve this soup in individual bowls garnished with a drizzle of coconut milk, a sprinkle of chopped basil, and a few slices of roasted red peppers for a beautiful and colorful presentation.

Pairing Recommendations

This soup pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, try serving with a glass of sparkling water with a splash of lemon or lime.

Storage and Reheating Instructions

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

Nutrition Information

Calories per serving

Each serving of this soup contains approximately 300 calories, making it a satisfying and filling meal that won't weigh you down.

Carbohydrates

This soup is a great source of carbohydrates, with each serving containing approximately 30 grams of carbs. The white beans and eggplant provide a healthy dose of fiber, which can help to keep you feeling full and satisfied.

Fats

The coconut milk in this soup adds a creamy and rich texture, as well as healthy fats. Each serving contains approximately 15 grams of fat, with most of it coming from the coconut milk.

Proteins

This soup is a good source of protein, with each serving containing approximately 10 grams. The white beans are a great plant-based source of protein, making this soup a satisfying and nutritious meal.

Vitamins and minerals

This soup is packed with vitamins and minerals, including vitamin C, vitamin K, and potassium. The eggplant and basil provide a healthy dose of antioxidants, which can help to boost your immune system and protect against disease.

Alergens

This soup contains coconut milk and soy sauce, so be sure to check for any allergies before serving to guests.

Summary

Overall, this Mediterranean Thai Eggplant White Bean Soup is a nutritious and delicious dish that is perfect for a cozy night in or a dinner party with friends. It is packed with vitamins, minerals, and protein, making it a healthy and satisfying meal option.

Summary

This Mediterranean Thai Eggplant White Bean Soup is a delicious and nutritious dish that is perfect for a cozy night in or a dinner party with friends. Packed with flavor and healthy ingredients, this soup is sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe. It was a sunny afternoon in the bustling streets of Athens, Greece. I was wandering through a local market, admiring the vibrant colors of fresh produce and the enticing aromas of spices wafting through the air.

As I strolled past a quaint little stall, a kind elderly woman caught my eye. She was stirring a large pot of steaming soup, and the fragrant aroma of garlic, herbs, and spices filled the air. Intrigued, I approached her and asked what she was making. She smiled warmly and told me it was her family's recipe for Mediterranean Thai Eggplant White Bean Soup.

I was immediately captivated by the exotic combination of Mediterranean and Thai flavors in the dish. The woman graciously offered to share the recipe with me, and I eagerly accepted, knowing that this soup would become a treasured addition to my culinary repertoire.

As she walked me through the ingredients and preparation steps, I listened intently, taking mental notes and committing the recipe to memory. It was a labor of love, requiring patience and precision, but I was determined to master it.

Back at home, I gathered the necessary ingredients and set to work recreating the soup. I carefully chopped the eggplants, onions, and garlic, sautéed them in olive oil until they were soft and fragrant, and added the white beans, tomatoes, and a blend of Mediterranean and Thai spices.

As the soup simmered on the stove, filling my kitchen with a tantalizing aroma, I couldn't help but feel a sense of accomplishment. The flavors blended together harmoniously, creating a comforting and flavorful dish that transported me back to the bustling streets of Athens.

Over the years, I have continued to tweak and perfect the recipe, adding my own personal touches and variations. I have shared it with friends and family, who have all raved about its unique and delicious taste.

One cold winter evening, my grandchildren came over for dinner, and I decided to surprise them with a steaming pot of Mediterranean Thai Eggplant White Bean Soup. As they gathered around the table, their eyes lit up with excitement and curiosity.

I ladled the soup into bowls, garnishing each serving with a dollop of Greek yogurt, a sprinkle of fresh herbs, and a drizzle of olive oil. The aroma of the soup filled the room, and my grandchildren eagerly took their first bites.

Their faces lit up with delight as they savored the flavors of the soup. The creamy white beans, tender eggplant, and fragrant spices danced on their taste buds, creating a symphony of flavors that left them craving more.

As we sat around the table, enjoying each other's company and savoring every spoonful of the soup, I couldn't help but feel a sense of pride and satisfaction. This recipe, passed down to me by a kind stranger in a bustling market, had now become a cherished part of my family's culinary tradition.

And as I watched my grandchildren slurp up the last spoonfuls of soup, their faces flushed with contentment, I knew that this recipe would continue to be passed down through generations, bringing joy and comfort to all who tasted it.