RECIPE: Indian Roasted Eggplant Soup

[Guest guest]

For the past few months I have been craving eggplant and just cannot

seem to get enough. Therefore, I have been trying out a lot of

eggplant recipes. Unfortunately, my son does not like eggplant so I

have to be very creative when preparing an eggplant dish (usually

when he is not home to see any eggplant!). This was not a very spicy

(to me) dish and I will add more spice to it the next time I make

it. My son said it was not bad but I think that is because I served

it to him with a generous helping of homemade bread to which he is

addicted (okay so it was a sneaky bribe).

 

Category: Soups, Stews and Chili

Prep Time: Approximately 45 min

Special Considerations: Vegan, Fat Free

Servings: 6

 

Curried Eggplant Soup

 

1 large eggplant (or 2 smaller ones)

1 large onion, diced

1 Granny Smith apple, peeled and diced

1/2 cup diced tomatoes (drained canned tomatoes or fresh)

1 1/2 - 2 tablespoons best-quality curry powder

1 dash cayenne (or more, to taste) (I added 1/2 tsp)

1 tablespoon soy sauce

2 teaspoons agave nectar (or other sweetener)

1 15-ounce can great northern beans, rinsed and drained

4 cups vegetable broth, divided

1/2 cup soy milk or other non-dairy milk

Salt and pepper, to taste

6 tablespoons soy yogurt (optional)

Parsley or cilantro, chopped (optional)

 

Preheat oven to 400F. Peel the eggplant and slice it 1/4-inch thick.

Place the slices on a sprayed baking sheet and cover with foil. Roast

until eggplant is very tender, about 30 minutes.

 

Remove the eggplant from the oven and allow to cool. Put half of the

slices into the food processor. Chop the other half coarsely and put

them in a large pot. Add 3 cups of the vegetable broth and bring to a

low simmer.

 

Spray a non-stick skillet with canola oil and get it hot. Add the

onions and sauté until tender, about 3 minutes. Add the diced apple

and cook for another 2 minutes. Stir in the tomato, curry powder,

cayenne, soy sauce, and agave nectar and cook, stirring, for 2

minutes. Add the reserved 1 cup of broth and cook another minute.

Pour this mixture into the food processor with the eggplant.

 

Add the beans to the food processor and puree until it forms a thick

paste. Scrape the paste into the pot with the broth and eggplant,

stir well, and add the non-dairy milk. Season to taste with salt and

pepper (and more curry powder if necessary). Turn down to very low

and barely simmer for 15 minutes.

 

Serve hot or chilled, stirring in one tablespoon of soy yogurt into

each bowl (if desired) and sprinkling with parsley or cilantro.

 

NOTE: Although the recipe called for a can of beans, I used beans I

had previously prepared from a bag of dry beans and froze for future

use. I also did not use the cooking spray. I used about 1

tablespoon of olive oil.

[Guest guest]

Dans un e-mail daté du 15/04/2008 17:49:11 Romance Daylight Time,

critter.haven a écrit :

 

1 15-ounce can great northern beans, rinsed and drained

 

 

Can you describe what type of beans these are so we can try to find an

equivalent in Europe?

 

Chris

 

 

 

 

 

 

 

[Guest guest]

> 1 15-ounce can great northern beans, rinsed

> and drained

>

>

> Can you describe what type of beans these are

> so we can try to find an

> equivalent in Europe?

 

 

Hello Chris:

 

Great Northern Beans are the dried mature seeds

of the green bean (haricots verts). You could

substitute canellini beans, white kidney beans or

similar. Here's a useful site for beans, their

various names, and substitutes - with helpful

photos.

 

http://www.foodsubs.com/Beans.html

 

Hope that helps.

 

Love and hugs, Pat

 

 

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[Guest guest]

OK thanks. Jars and tins of haricot beans are easily available here. I have

a few recip[es to send in that I really must find time to type out. Watch this

space.......LOL!!

 

Chris