Roasted Eggplant and Garlic Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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This is a great make-ahead recipe. Keep it refrigerated for up to three days, then reheat and garnish with yogurt and cilantro just before serving. Ingredients:
1 (1-pound) eggplant, cut in half lengthwise |
cooking spray |
10 garlic cloves, unpeeled |
1 teaspoon coriander seeds |
1/2 teaspoon cumin seeds |
2 teaspoons olive oil |
1 cup chopped onion |
1/4 teaspoon black pepper |
1 1/2 tablespoons all-purpose flour |
1/4 cup water |
1 (14 1/2-ounce) can vegetable broth |
1 tablespoon balsamic vinegar |
2 tablespoons plain low-fat yogurt |
2 teaspoons minced fresh cilantro |
Directions:
1. Preheat oven to 450°.
2. Place eggplant, cut sides down, in a baking pan coated with cooking spray; add garlic. 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.
3. Place coriander and cumin in a spice or coffee grinder; process until finely ground. Heat oil in a medium saucepan over medium heat. Add spice mixture, onion, and pepper; cook 5 minutes or until onion is tender, stirring frequently. Add flour; cook 2 minutes, stirring constantly. Add water and vegetable broth, scraping pan to loosen browned bits. Cool 5 minutes.
4. 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.
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