Roasted Eggplant and Garlic Soup

Name: Roasted Eggplant and Garlic Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 0 teaspoons black pepper; 1 teaspoon coriander seeds; 1 teaspoons cumin seeds; 454 grams eggplant, cut in half lengthwise; 2 Tbsps all-purpose flour; 2 teaspoons minced fresh cilantro; 10 garlic cloves, unpeeled; 2 Tbsps plain low-fat yogurt; 2 teaspoons olive oil; 237 milliliters chopped onion; 411 grams vegetable broth; 59 milliliters water

Roasted Eggplant and Garlic Soup might be just the soup you are searching for. Watching your figure? This vegetarian recipe has 135 calories, 4g of protein, and 3g of fat per serving. This recipe serves 3. This recipe covers 9% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. A mixture of vegetable broth, pepper, flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 45

Equipment you will use

Oven

Place eggplant, cut sides down, in a baking pan coated with cooking spray; add garlic.

Ingredients you will need

Cooking Spray

Eggplant

Garlic

Equipment you will use

Baking Pan

Bake at 450 for 30 minutes or until eggplant is tender; cool. Scrape pulp from eggplant skins; discard skins. Squeeze cloves to extract garlic pulp; discard skins.

Ingredients you will need

Eggplant

Extract

Clove

Garlic

Equipment you will use

Oven

Place coriander and cumin in a spice or coffee grinder; process until finely ground.

Ingredients you will need

Coriander

Coffee

Cumin

Heat oil in a medium saucepan over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add spice mixture, onion, and pepper; cook 5 minutes or until onion is tender, stirring frequently.

Ingredients you will need

Pepper

Onion

Add flour; cook 2 minutes, stirring constantly.

Ingredients you will need

All Purpose Flour

Add water and vegetable broth, scraping pan to loosen browned bits. Cool 5 minutes.

Ingredients you will need

Vegetable Broth

Water

Equipment you will use

Frying Pan

Combine eggplant pulp, garlic pulp, and broth mixture in a blender, and process until smooth. Return the pureed mixture to pan. Bring to a simmer over medium-high heat, and cook 3 minutes, stirring frequently. Stir in balsamic vinegar. Ladle 1 1/2 cups soup into each of 2 bowls. Top each serving with 1 tablespoon yogurt and 1 teaspoon cilantro.

Ingredients you will need

Balsamic Vinegar