MOROCCAN-SPICED EGGPLANT AND TOMATO STEW
Moroccan-spiced tomato stew with roasted eggplant, smoky spices, and chickpeas! An incredibly comforting, satisfying 10-ingredient meal inspired by the flavors of zaalouk.
Provided by Minimalist Baker
Categories Entree
Time 55m
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F (218 C) and line a large baking sheet with parchment paper.
- Add diced eggplant, drizzle with avocado or olive oil, and sprinkle with salt. Toss to coat and roast for 30-35 minutes, flipping / tossing near the 20-minute mark.
- In the meantime, heat a large rimmed pan or pot over medium heat. Once hot, add oil (or water) and onions. Sauté for 4-5 minutes, stirring frequently, or until soft and slightly caramelized.
- Add garlic, cumin, and paprika and stir to coat. Cook for 1 minute more.
- Add tomatoes and their juices as well as water (or vegetable broth). Cover and bring to a simmer over medium heat. Cook for 4 minutes to allow the flavors to develop.
- Remove cover and add (rinsed, drained) chickpeas (optional), maple syrup, and harissa paste and stir to coat. Cover and simmer over medium-low heat.
- Remove roasted eggplant from oven, turn oven off, and add eggplant to the tomatoes and chickpeas. Stir to combine and cover. Simmer over medium-low / low heat for another 10 minutes to allow flavors to deepen.
- Taste and adjust flavors as needed, adding more maple syrup to balance the heat, cumin, or paprika for smokiness, salt to taste, or harissa paste for spice.
- Serve as is or over rice or grain of choice (or pasta or roasted vegetables) with wedges of fresh lemon and fresh chopped parsley or cilantro. Additional harissa paste can be added as garnish for additional heat.
- Store completely cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stovetop, adding more water or vegetable broth as needed to rehydrate.
Nutrition Facts : ServingSize 1 servings, Calories 240 kcal, Carbohydrate 25.7 g, Protein 2.2 g, Fat 14.1 g, SaturatedFat 2 g, Sodium 530 mg, Fiber 6.8 g, Sugar 15.3 g
ROASTED TOMATO BISQUE
"This soup just begs for garlicky croutons," says Jeff.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400˚. Line a baking sheet with parchment paper or a silicone mat.
- Combine the drained whole tomatoes, olive oil, brown sugar, carrots and shallots in a large bowl and toss to coat. Season with salt and pepper. Spread the vegetables on the baking sheet and roast until caramelized, about 30 minutes.
- Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the red pepper flakes and garlic and sauté for 1 minute. Add the tomato paste and cook, stirring, 1 to 2 minutes, then add the sherry. Cook until all the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper, bring to a simmer and cook 15 minutes.
- Working in small batches, transfer the soup to a blender and puree until smooth. Return to the pot and add more chicken stock to adjust the consistency to how you like it. Taste again and adjust the seasoning with salt and pepper. Ladle into bowls and top with croutons.
FIRE-ROASTED TOMATO, MUSHROOM AND SHRIMP BISQUE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- Place tomatoes cut-side down on a baking sheet lined with foil for easy cleanup and brush skin with 1 tablespoon of the grapeseed oil, reserving the rest of the oil. Roast tomatoes until charred, about 15 minutes, remove from oven and place in plastic bags to sweat. This will help make it easier to remove the skin.
- Heat chicken stock in a medium saucepot over medium heat. Peel shrimp and add shells to the pot, reserving the shrimp. Bring the pot of stock and shells to a boil, skimming any impurities which rise to the surface.
- In a large stockpot, heat the remaining grapeseed oil over medium heat and melt the butter in it, and saute onions and garlic until onions turn translucent. Add the mushrooms and cook until they begin to soften and give up their juices. Strain the chicken stock into the stockpot with the onions and mushrooms and discard the shrimp shells. Remove skin from the roasted tomatoes and add them to the pot. Add the white rice and all-purpose seasoning, bring to a gentle boil, reduce heat to low, cover and let simmer 20 minutes.
- Chop most of the shrimp, small dice, reserving about 8 whole shrimp. Stir chopped shrimp into pot and add whole shrimp last, without stirring in the whole shrimp. Cover pot and let cook for 5 more minutes. Remove from heat and scoop out whole shrimp and transfer to a utility plate and cover to keep warm. Stir heavy cream into pot and puree with an immersion blender and season with salt and pepper. Spoon into soup bowls and garnish with whole shrimp topped with cilantro and mint. Serve with croutons.
ROASTED TOMATO BISQUE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- In a mixing bowl, combine the drained whole tomatoes, olive oil, light brown sugar, carrots and shallots, and toss to coat. Season the vegetables with salt and pepper. Place the vegetables on a silicone or parchment-lined baking sheet and roast until caramelized, about 30 minutes.
- Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper and garlic and saute for 1 minute. Add the tomato paste and cook for 1 to 2 minutes. Then add the sherry. Cook until all the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper and bring to a simmer. Let simmer for 15 minutes.
- Add the heavy cream and, using an immersion blender, puree the soup until uniform in texture. Add more chicken stock to adjust the consistency to how you like it.
FIRE-ROASTED TOMATO AND EGGPLANT BISQUE
A satisfyingly smoky, meatless soup from Diane Rossen Worthington's cookbook, "The Taste of the Season: Inspired Recipes for Fall and Winter".
Provided by blucoat
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a medium soup pot heat the oil over medium heat. Add the onion, carrot and celery and cook for 4-5 minutes or until the vegetables begin to soften. Add the eggplant and a pinch of salt and continue to sauté another 5 minutes or until the eggplant is very soft. Add the garlic and cook for a minute or until slightly softened.
- Sprinkle the flour over the vegetables and continue to cook over low heat for 2 minutes or until the flour is thickened and incorporated into the vegetables, stirring constantly. Add the tomatoes, tomato paste, sugar and stock and bring to a simmer on medium-high heat.
- Partially cover the pan, reduce the heat to medium and cook, stirring occasionally, for 15 minutes or until the vegetables are cooked and all the flavors are well blended. Remove from the heat. With a hand blender blend the soup until it is roughly pureed with some texture remaining. Add the vinegar and return the soup to medium heat and cook for 2 minutes. Add the milk, stirring to combine, and cook another minute. Add salt and pepper and taste for seasoning.
- Ladle the soup into soup bowls and garnish with a few croutons.
Nutrition Facts : Calories 200.1, Fat 11.1, SaturatedFat 2.3, Cholesterol 5.7, Sodium 435.4, Carbohydrate 23.6, Fiber 5.2, Sugar 9.8, Protein 4.4
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FIRE ROASTED TOMATO BISQUE • READY IN 10 MINUTES
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- Add all ingredients to a high-speed blender, and blend on high for 15 to 20 seconds or until smooth.
- Transfer to a large pot and heat over med-high heat for 5 to 8 minutes, until steaming. Serve with a drizzle of coconut milk and croutons. Enjoy!
ROASTED TOMATO AND EGGPLANT BISQUE - TARA TEASPOON
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- Heat oven to 425°F. In a rimmed baking sheet, liberally brush eggplant and tomatoes with oil; arrange eggplant cut side down and tomatoes cut side up. Brush cut side of garlic head with oil and wrap in foil. Roast vegetables and garlic until vegetables are tender and browning in spots, about 45 minutes. Let stand until eggplant is cool enough to handle, about 20 minutes; peel.
- Meanwhile in a large pot, heat oil over medium-low heat. Add onion and cook until softened, 10 to 12 minutes. Stir in tomato paste and cook 2 minutes. Add eggplant and tomatoes. Squeeze roasted garlic from skins into vegetables; stir to combine. Stir in broth, salt and pepper; bring to a simmer and cook 5 minutes. Purèe using an immersion blender or a food processor.
FIRE-ROASTED TOMATO BISQUE RECIPE - FOOD & WINE
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- In a medium saucepan, melt 2 tablespoons of the butter. Add the chopped onion, carrot, celery and garlic, cover and cook over moderately high heat, stirring occasionally, until the vegetables are just beginning to brown, about 5 minutes. Sprinkle the flour over the vegetables and stir over low heat for 1 minute, or until the flour is fully incorporated. Add the chicken stock, tomatoes, tomato paste and sugar and bring to a boil. Cover partially and cook the soup over moderate heat, stirring occasionally, until the vegetables are tender, 15 minutes.
- Transfer half of the soup to a blender and puree until smooth. Return the puree to the saucepan, add the heavy cream and cook until the soup is just heated through. Season the soup with salt and white pepper and swirl in the remaining 2 tablespoons of butter. Ladle the soup into bowls, garnish with croutons and serve.
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