Recipe courtesy of Kathy Cary
Grilled Eggplant Soup
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 252
- Total Fat
- 17
- Saturated Fat
- 3
- Carbohydrates
- 21
- Dietary Fiber
- 6
- Sugar
- 10
- Protein
- 6
- Cholesterol
- 2
- Sodium
- 922
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
Ingredients
2 eggplants (approximately 3 pounds), peeled and cut in 1/2inch slices
1 tablespoon fresh thyme
1 tablespoon chopped garlic
3 tablespoons olive oil, plus 4 tablespoons
2 tablespoons balsamic vinegar
2 leeks
2 cups beef stock
2 cups chicken stock
Salt and pepper
Directions
- Toss eggplant with the thyme, garlic, olive oil and balsamic vinegar. Grill on both sides. Set aside.
- In a soup pot, heat the 4 tablespoons of olive oil, add garlic and leeks. When lightly brown, add the stocks and grilled eggplant. Simmer 20 minutes. Puree in food processor. Add salt and pepper to taste.
- To serve, place in bowls and top with sour cream and fresh thyme