TOMATO AND EGGPLANT SOUP
Steps:
- Heat 1/2 cup olive oil in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the eggplant and saute for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.
- Add 2 tablespoons olive oil to the pot, add the onions and fennel, and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender but not browned. Add the garlic and cook for one minute, stirring often. Add the chicken stock, crushed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon salt, and 2 teaspoons black pepper. Pour the can of whole tomatoes, including the liquid, into a food processor and pulse until the tomatoes are coarsely chopped. Add the tomatoes and the liquid to the pot. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. Taste for seasonings. Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil.
ROASTED GARLIC AND EGGPLANT SOUP
This soup has a smooth texture and a light taste; it's well worth the effort. I remember my grandmother preparing it, filling the whole house with the smell of roasted garlic...
Provided by M. Brown
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h40m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
- Peel away any excess paper from the bulb of garlic, then cut the top off to expose the cloves. Rub exposed cloves with 1/4 teaspoon olive oil, and set onto the prepared baking sheet. Poke the eggplant all over with a fork; place onto baking sheet.
- Bake in preheated oven until the garlic has turned golden brown and the eggplant is tender, 30 to 40 minutes. Allow to cool until cool enough to handle. Peel eggplant and chop into large chunks; peel or squeeze the roasted garlic from its skin, and set aside.
- Heat 1 tablespoon olive oil in a large saucepan over medium heat. Stir in onion, and cook until soft and translucent, about 5 minutes. Pour in chicken broth, then stir in reserved eggplant, roasted garlic, tomato puree, and cayenne pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 40 minutes.
- Once cooked, carefully puree soup in batches in a blender or food processor until smooth. Return soup to the stove in a clean saucepan. Stir in half-and-half, season to taste with salt and pepper; cook over medium-low heat until hot.
Nutrition Facts : Calories 108.2 calories, Carbohydrate 11.6 g, Cholesterol 14 mg, Fat 6.5 g, Fiber 3.6 g, Protein 2.9 g, SaturatedFat 3 g, Sodium 119.1 mg, Sugar 3.6 g
WILD MUSHROOM RAVIOLI WITH EGGPLANT AND GOAT CHEESE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place a pot of water on the stove to boil for pasta.
- Trim half of the skin from the eggplant. Leaving a little skin on will add color and texture to the dish. The small, firm eggplants are not too bitter and when they are firm, they will not soak up as much oil, so they do not need to be salted and pressed. However, if you leave all the skin, especially when you use baby eggplant, the skin overpowers the flavor of the flesh and the texture is too tough overall.
- Heat a medium nonstick skillet over medium-high heat. Cut the eggplant into 1-inch-by-1/2 inch bite size pieces. Add 2 turns of extra-virgin olive oil to the pan, the garlic and the eggplant. Turn and toss the eggplant and season it with salt and pepper. Let it brown lightly at edges, about 5 minutes, then reduce heat to medium low and continue to cook.
- Add salt and ravioli to the pasta water and simmer to package directions, about 5 or 6 minutes, until just tender.
- While the pasta cooks, dice tomatoes and add them to the cooking eggplant. Adjust seasoning with salt and pepper.
- Drain cooked pasta and plate individually or on a platter. Top with eggplant and tomatoes and all of the basil and cheese. If you plate individually, use 1/4 of the basil and 2 ounces of cheese, crumbled, per portion.
EGGPLANT RAVIOLINI SOUP
Nice comfort food from Everyday with Rachel Ray. I love eggplant and it provides a meaty taste without the meat. Of course it can be made in under 30 minutes. The Raviolini are tiny pillows of ravioli and I buy mine at my local Trader Joe's. Zaar didn't accept the raviolini as an ingredient so I had to list the ingredient as plain ravioli (but you should use the tiny ones).
Provided by Marz7215
Categories < 60 Mins
Time 50m
Yield 1 soup, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small soup pot, melt the butter and the olive oil over medium heat. Turn the pan and coat its surface. Add the eggplant and garlic and season with salt and pepper and cook until softened about 5 minutes. Add the chicken broth and tomatoes and bring to a boil. Add the raviolini and cook until tender 3 to 4 minutes. Stir in the basil.
- Serve the soup in bowls, topped with cheese.
EGGPLANT PARM SOUP
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the soup in a medium pot, add in the Parmesan rind and bring to a slight simmer.
- Set up a standard breading station with the flour, eggs and breadcrumbs in separate shallow bowls. Lightly season each station with salt and pepper. In batches and using a spider or slotted spoon, dredge each eggplant cube in flour and shake off the excess; dip in egg and let the excess drip off; and then coat in breadcrumbs. Set aside on a wire rack.
- Heat 1/2 inch of oil in 2 large straight-sided saute pans over medium heat. Working in small batches, fry the eggplant pieces, turning once, until golden brown, about 4 to 5 minutes a side.
- Preheat the oven to broil. Ladle the soup into individual ovenproof crocks on a parchment-lined baking sheet. Cover each crock with 2 slices of mozzarella. Broil until golden brown and bubbly. Top each crock with several fried eggplant cubes and some basil chiffonade.
EGGPLANT RAVIOLINI SOUP
How to make Eggplant Raviolini Soup
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Melt the butter in your favorite soup pot over medium heat. Add the eggplant and garlic, season lightly with salt and pepper, and cook until the eggplant gets soft, about five minutes.
- Add the stock and the tomatoes (with their juices) and bring to a boil.
- Stir in the raviolini and cook about 3 to 4 minutes until just done.
EGGPLANT RAVIOLINI SOUP
Raviolini are little itty bitty raviolis that fit perfectly on a soup spoon.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- In a medium size soup pot, melt the butter with the EVOO, one turn of the pan, over medium heat. Add the eggplant and garlic, season with salt and pepper and cook until softened, about 5 minutes. Add the chicken stock and tomatoes and bring to a boil. Add the raviolini and cook until tender, 3-4 minutes. Stir in the basil.
- Serve the soup in bowls, topped with cheese.
CHICKEN RAVIOLINI SOUP
Make and share this Chicken Raviolini Soup recipe from Food.com.
Provided by Darlene Summers
Categories Potluck
Time 55m
Yield 15 cups, 10 serving(s)
Number Of Ingredients 12
Steps:
- In a large Dutch oven, combine all ingredients (except the ravioli or tortellini and broccoli). Bring to a boil, then add the ravioli or tortellini.
- Simmer for 30 minutes, uncovered.
- Add thawed broccoli and simmer for 10 minutes longer, or till broccoli is done.
- Serve (1-1/2 cup servings) hot with parmesan cheese sprinkled over top.
- Great with hot crusty bread.
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- 1. Heat 1/2 cup olive oil in a medium (10- to 11-inch) pot or Dutch oven, over medium heat. Add the eggplant and sauté for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.
- 2. Add 2 tablespoons olive oil to the pot, add the onions and fennel, and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender but not browned. Add the garlic and cook for one minute, stirring often. Add the chicken stock, crushed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon salt and 2 teaspoons black pepper. Pour the can of whole tomatoes, including the liquid, into a food processor and pulse until the tomatoes are coarsely chopped. Add the tomatoes and the liquid to the pot. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. Taste for seasonings.
- 3. Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil (or pack in containers and refrigerate for up to a week or freeze for up to 4 months).
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- Melt the butter in your favorite soup pot over medium heat. Add the eggplant and garlic, season lightly with salt and pepper, and cook until the eggplant gets soft, about five minutes.
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- Eggplant Parmesan. The number one dish most people make with the eggplant, it’s prepared many ways for a variation in flavor, fat, and calories. Since eggplant is in season when most kitchens are already very hot, I recommend this stove-top version of the dish from Scordo.com.
- Sub Sandwiches. If you happen to have any leftover eggplant parm, you can put it to good use as filling for a toasted sub roll. Add extra cheese and fresh spinach for something similar to a chain shop but much tastier and healthier, of course!
- Ratatouille. This dish may be one of the most affordable meals you can throw together during eggplant season (especially if you can pick all the veggies and fruits from your garden).
- Stuffed Eggplant (Involtini) While the skill factor is high in this ricotta-filled dish, the results are nothing but breathtaking. This recipe from Alexandria’s Kitchen includes step-by-step photos to help you along, and by using your own tomato sauce, you’ll save a little extra on your grocery bill.
- Eggplant Pizza. We all know that you can put everything on a pizza, so this tasty Mediterranean-inspired pizza dish just makes sense. Save more money by making your own crust; add even more veggies for a variation in textures.
- Eggplant Dip. It’s amazing how you can turn grilled eggplant into a creamy, dreamy dip for pitas, chips, and veggies! This recipe from Paula Deen would make a tasty dish for any party or appetizer occasion.
- Eggplant Burgers. You won’t fool anyone into thinking they are beef, but eggplant burgers can be a filling alternative for those who want a break from meat.
- Eggplant Balls. The internet is full of recipes for eggplant meatballs, but the variations are wild from one to the next. How you desire your eggplant (chopped, ground, or thick and chunky) and your preference of seasoning will determine what recipe you go with.
- Soup. While most eggplant soups and stews are made with a tomato-based sauce, there are a number of ways to serve it. I am personally a fan of pasta and think that this eggplant raviolini soup is something that even my kids would try.
- Breaded and Fried. I ate this dish growing up, and I still enjoy it. It is prepared most easily by slicing the eggplant, dipping it in an egg wash, breading it in a mixture of seasoned breadcrumbs and flour, and frying it in some hot oil.
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