Photo: Cala
Fire-Roasted Eggplant Soup Recipe
11 ingredients
6 servings
openrecipes
Michael, our sous chef, created this recipe in the original girl & the fig kitchen for an article on eggplants a few years ago. I love the way the grill looks...
Estimated Nutrition (whole recipe, rough)
497
Calories
34g
Protein
30g
Fat
26g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds Japanese eggplant, trimmed and cut lengthwise
- 3 tablespoons blended oil (1 part olive oil, 3 parts canola oil)
- 1 tablespoon balsamic vinegar
- Salt and pepper
- 1 tablespoon unsalted butter
- 2 medium onions, sliced thin
- 1 quart chicken stock
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 1/4 cup crème fraîche
- 1/4 cup roasted red pepper thinly sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes