Roasted Eggplant Soup

Minutes to Prepare: 15
Minutes to Cook: 45

Number of Servings: 4

Ingredients

1.0 eggplant, peeled (yield from 1-1/4 lb) Eggplant, fresh4.0 cup Vegetable Broth1.0 tbsp Extra Virgin Olive Oil1.0 medium (2-1/2" dia) Onions, raw2.0 cloves Garlic2.0 tsp Cumin seed1.0 tsp Coriander seed4.0 oz Fage Greek Yogurt 2% plain4.0 tbsp Tahini1.0 tsp Salt

Directions

Saute onion& garlic Stir in broth,cumin,& coriander along with eggplant flesh Bring to boil reduce simmer for 10 min stir frequently In food processor blend mixture Stir in yogurt & tahini

Serving Size: 1 1/2 cup

Number of Servings: 4.0

Recipe submitted by SparkPeople user DIBBAGE.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 203.4
Total Fat: 12.7 g
Cholesterol: 1.4 mg
Sodium: 1,554.3 mg
Total Carbs: 17.9 g
Dietary Fiber: 5.1 g
Protein: 7.2 g

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