Aubergine (Eggplant) soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 unpeeled eggplants, medium size1 cup white or brown riceLemon juice from 1 lemon1 container of plain low fat yogurt3 cloves garlic2 tbsp Olive OilFresh mint (large leaves)1 tbsp dry mint6 cups of water (or something between 1 litre and 1.5 litres)salt, pepper to taste
Dice the eggplants.
Chop the mint.
In a large pot, warm up 1 tbs olive oil. Add the rice, most of the mint (reserve about 1 tbsp), the dry mint, and most of the lemon juice (again, reserving 1 tbsp). Stir fry for a few seconds, then add 2 garlic cloves, crushed. Salt and pepper to taste.
Stir, then add the water. Add the eggplant cubes, cover and bring to a boil.
Meanwhile in a bowl, mix the yogurt with the remaining olive oil, mint and lemon juice, then crush the last garlic clove in. Stir well, with some salt.
When the soup is cooked, serve in bowls, and put a tablespoon or two of the yogurt mixture on the soup.
Makes between 6 and 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user JUNTAROU.
Chop the mint.
In a large pot, warm up 1 tbs olive oil. Add the rice, most of the mint (reserve about 1 tbsp), the dry mint, and most of the lemon juice (again, reserving 1 tbsp). Stir fry for a few seconds, then add 2 garlic cloves, crushed. Salt and pepper to taste.
Stir, then add the water. Add the eggplant cubes, cover and bring to a boil.
Meanwhile in a bowl, mix the yogurt with the remaining olive oil, mint and lemon juice, then crush the last garlic clove in. Stir well, with some salt.
When the soup is cooked, serve in bowls, and put a tablespoon or two of the yogurt mixture on the soup.
Makes between 6 and 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user JUNTAROU.
Nutritional Info Amount Per Serving
- Calories: 115.5
- Total Fat: 4.2 g
- Cholesterol: 1.8 mg
- Sodium: 31.8 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 3.6 g
- Protein: 3.6 g
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