Eggplant Fruit and Vegetable Soups and Stews
Eggplant Fruit and Vegetable Soups and Stews
The eggplant, aubergine or brinjal (Solanum melongena) is a solanaceous plant bearing a fruit of the same name, commonly used as a vegetable in cooking. It is closely related to the tomato and potato and is native to southern India and Sri Lanka.
Top: Home: Cooking: Soups and Stews: Fruit and Vegetable: Eggplant
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Red Curried Eggplant Soup - Made with yogurt, cinnamon, and bell pepper. Six servings.
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Creamy Spicy Eggplant Soup - Contains sour cream, tahini, cayenne, and vegetable stock. Four servings.
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Tomato Eggplant Soup with Couscous - Tomatoes combined with vegetable stock and herbs.
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Stuffed Eggplant Soup - Tomato concassé, peppers, andouille sausage, shrimp, and cream are combined with chicken stock.
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Mediterranean Eggplant Soup - Contains Italian herb mix, tomato, garlic, and onion. Six to eight servings.
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Eggplant Miso Soup - Short ingredient list that contains tofu, carrots, and scallions.
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Eggplant Stew - Calls for eggplant, onion, tomatoes, and lemon juice. Serves eight.
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Smoky Eggplant Soup - Made with chicken broth, parmesan, and herbs.
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Vegetable Eggplant Soup - Celery, turnips, tomato, carrots, and onion are combined with chicken stock to make ten servings.
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Roasted Eggplant Soup - Combines cream, stock, and bell pepper. Four servings.
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Cream of Eggplant Soup - Using celery, potato, and cream with chicken stock making six servings.
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