eggplant tahini soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
One whole medium or large eggplant one medium onion, chopped olive oil, 1 tbsp 2 cloves garlic, minced 4 cups chicken or veggie broth 2 Tbsp tahini 1 Tbsp sherry
Preheat oven to 350 degrees. Cut the eggplant in half lengthwise. Salt cut sides and let sit for a few minutes. wipe off the moisture, brush cut surfaces lightly with oil and place cut side down in a baking pan. Roast until soft, about 40 minutes.
While it cooks, chop the onion and mince the garlic. Saute them both in remaining oil until soft. Don't let them get brown. When the eggplant is thoroughly soft, scoop the flesh out of the skin and add it to a food processor bowl with the onions, garlic and one or two cups of the broth. Process until smooth. Pour it into a saucepan with the remaining broth. Add tahini and sherry to taste, and gently heat while stirring to blend. Salt and pepper to taste.
6 servings, about 1 cup each.
Number of Servings: 6
Number of Servings: 6
Recipe submitted by SparkPeople user JILLINWONDER.
While it cooks, chop the onion and mince the garlic. Saute them both in remaining oil until soft. Don't let them get brown. When the eggplant is thoroughly soft, scoop the flesh out of the skin and add it to a food processor bowl with the onions, garlic and one or two cups of the broth. Process until smooth. Pour it into a saucepan with the remaining broth. Add tahini and sherry to taste, and gently heat while stirring to blend. Salt and pepper to taste.
6 servings, about 1 cup each.
Number of Servings: 6
Number of Servings: 6
Recipe submitted by SparkPeople user JILLINWONDER.
Nutritional Info Amount Per Serving
- Calories: 99.3
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 636.4 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 3.1 g
- Protein: 2.1 g