Eggplant Tomato and Onion Soup
- Number of Servings: 6
Ingredients
Directions
1 eggplant, roasted and skin removed2 medium onions6 cloves garlic1 can diced tomatoesjuice of 1 lemon1 tsp dried thyme1 tsp dried oregano1 tsp (or to taste) hot chili flakes or powdersalt and pepper to taste2 cans chicken broth2 tbsp olive oil1 can evaporated nonfat milk
Eggplant was roasted in a hot 400 F oven until soft. Skin removed. The onions were sautéed in the olive oil until just beginning to caramelize. The garlic was chopped and added. After a few minutes a can of diced tomatoes were added. Two cans of chicken broth were added along with the juice of one lemon. You could use vegetable broth or water. The roasted eggplant was added along with all the seasonings and herbs and the soup was simmered for about 20 minutes. One can of evaporated nonfat milk was added and the soup was blended with a hand blender.
Number of Servings: 6
Recipe submitted by SparkPeople user GREGINND.
Number of Servings: 6
Recipe submitted by SparkPeople user GREGINND.
Nutritional Info Amount Per Serving
- Calories: 185.6
- Total Fat: 6.4 g
- Cholesterol: 3.8 mg
- Sodium: 2,067.4 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 3.9 g
- Protein: 12.4 g
Member Reviews