dish
Grilled Eggplant Soup

8
Serves
142
Calories
14
Nutrients
12
Vitamins

Ingredients

1/4 cup olive oil
2 tablespoons peeled and chopped garlic
1/4 cup chopped ancho chili peppers, seeds removed
3 cups vegetable broth or water
1 teaspoon whole cumin , toasted on a hot skillet
2 tablespoons chopped, fresh thyme
1 tablespoon red wine vinegar

Cooking Instructions

1. Light a charcoal grill. Brush the onion and eggplant slices with the olive oil. Grill the sliced vegetables on each side until soft and golden. Cool slightly. Roughly chop the onion and the eggplant.

2. In a non-reactive soup pot, combine the onion, eggplant, garlic, bay leaves, ancho chili peppers, tomatoes, vegetable broth and cumin. Simmer for 20 minutes over medium heat to combine the flavors.

3. Remove the bay leaves, stir in the thyme and vinegar and puree the soup. Season with salt and pepper to taste. Divide among 8 soup bowls and serve.

Serving Size: 1 bowl

Nutrition Information

Number of Servings: 8
Calories
142
Protein
4 g
Total Carbohydrate
18 g
Dietary Fiber
5 g
Soluble Fiber
1 g
Insoluble Fiber
0 g
Sugar
10 g
Total Fat
8 g
Saturated Fat
1 g
Monounsaturated Fat
5 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
9 %
Percent Calories from Carbohydrate
46 %
Percent Calories from Fat
45 %
Vitamin A
687 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
1 mcg
Vitamin C
30 mg
Vitamin D
0 IU
Folate
29 mcg
Vitamin E
2 IU
Vitamin K
1 mcg
Pantothenic Acid
0 mg
Calcium
47 mg
Iron
2 mg
Phosphorus
44 mg
Potassium
331 mg
Sodium
252 mg
Zinc
0 mg