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–+ servings

Mediterranean Eggplant and Tomato Soup

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Rett Soup
Kategori Mediterranean
serveringsstørrelse 4 people

Ingredienser
  

  • 2 medium eggplants, cut into 1-inch cubes
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 28-ounce can no-salt-added diced tomatoes
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon black pepper
  • Juice of 1 lemon
  • 2 tablespoons fresh parsley, chopped

fremgangsmåte
 

  • Preheat the oven to 400°F. Toss the eggplant cubes with 1 tablespoon of olive oil and spread them on a baking sheet. Roast for 20 minutes until the edges turn golden.
  • Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until it softens.
  • Stir in the garlic and cook for 1 minute until fragrant.
  • Add the roasted eggplant, diced tomatoes with their juice, vegetable broth, oregano, basil, and black pepper to the pot. Bring the mixture to a simmer.
  • Reduce the heat and let the soup cook for 15 minutes so the flavors blend.
  • Remove the pot from the heat and stir in the lemon juice. Ladle into bowls and sprinkle with fresh parsley before serving.

merknader

Roast the eggplant ahead if you want to shorten the time on the stove later. The lemon juice brightens the tomatoes without any added salt, so taste before adjusting anything else. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth if the soup thickens.
Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Baking Sheet, Wooden Spoon