Delicious Smooth and Creamy Eggplant Soup that is Quick and Easy
We have often been
asked for a quick and easy eggplant soup recipe (or aubergine as we
call them in the UK). This is the one that we developed when
we were given a big bag of them as a present from one of our green
fingered friends. They grow so easily under the wonderful Mediterranean
It makes a great starter, and also a tasty snack meal, lunch or supper.
The spices in this recipe go really well with the eggplant and give it
a real Moroccan flavour.
It can be served with crusty
bread or topped with sauteed garlic and herb
A dream recipe for vegetarians.
Why not include it in your own Mediterranean diet. It's healthy and
full of goodness.
Eat well - feel full and satisfied and lose those excess pounds without
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Soup Recipe Ingredients for Four People
Extra virgin olive oil for frying
1 medium onion roughly chopped
2 big cloves of garlic - bashed
1 heaped teaspoon cumin seeds, 1 heaped
teaspoon coriander seeds, 1 small dried chilli, the seeds out of 1
large cardamon pod and a 1" piece of cinnamon stick - all ground
together in a pestle and mortar, or even easier ground in a coffee
Two large aubergines with the stalks removed
and cut into about 1" dice
1 litre of strong vegetable stock
A handfull of fresh mint leaves roughly chopped
Salt and freshly ground black pepper.
4 tablespoons Greek yogurt (optional)
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