Aubergine (Eggplant) soup

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Aubergine (Eggplant) soup calories by ingredient
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A recipe my older sister gave me, it's full of mint, lemon and garlic, and sooooo good. A recipe my older sister gave me, it's full of mint, lemon and garlic, and sooooo good.
Number of Servings: 8


    2 unpeeled eggplants, medium size
    1 cup white or brown rice
    Lemon juice from 1 lemon
    1 container of plain low fat yogurt
    3 cloves garlic
    2 tbsp Olive Oil
    Fresh mint (large leaves)
    1 tbsp dry mint
    6 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.

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