The eggplant, aubergine or brinjal (Solanum melongena) is a solanaceous plant bearing a fruit of the same name, commonly used as a vegetable in cooking. It is closely related to the tomato and potato and is native to southern India and Sri Lanka.
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Cream of Eggplant Soup
Using celery, potato, and cream with chicken stock making six servings.
Eggplant Miso Soup
Short ingredient list that contains tofu, carrots, and scallions.
Eggplant Stew
Calls for eggplant, onion, tomatoes, and lemon juice. Serves eight.
Mediterranean Eggplant Soup
Contains Italian herb mix, tomato, garlic, and onion. Six to eight servings.
Roasted Eggplant Soup
Combines cream, stock, and bell pepper. Four servings.
Roasted Eggplant Soup
Using tomatoes, goat cheese, stock, and cream.
Smoky Eggplant Soup
Made with chicken broth, parmesan, and herbs.
Stuffed Eggplant Soup
Tomato concassé, peppers, andouille sausage, shrimp, and cream are combined with chicken stock.
Tomato Eggplant Soup with Couscous
Tomatoes combined with vegetable stock and herbs.
Vegetable Eggplant Soup
Celery, turnips, tomato, carrots, and onion are combined with chicken stock to make ten servings.
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Last update:
January 30, 2014 at 3:55:57 UTC